NUTRITION

SERVINGS

INGREDIENTS

6 oz beef chuck roast

0.25 cup beef broth

1 tbsp red wine vinegar

2 cloves garlic

0.25 medium yellow onion

1 tsp dried oregano

0.5 tsp dried thyme

0.13 tsp ground cinnamon

0.5 tsp sea salt

0.25 tsp black pepper

0.25 cup dry quinoa

0.5 cup water

1 cup cherry tomatoes

0.5 cup cucumber

5 whole kalamata olives

1 tsp extra virgin olive oil

1 tsp lemon juice

PREPARATION

• 1

  Place the beef chuck roast into the slow cooker basin.

• 2

  In a small bowl, whisk together the beef broth, red wine vinegar, minced garlic, diced onion, oregano, thyme, cinnamon, salt, and pepper; pour the mixture over the beef.

• 3

  Cover and cook on low for 8 hours or on high for 4 hours until the beef is tender and pulls apart easily with a fork.

• 4

  While the beef finishes, rinse the quinoa under cold water and combine with water in a small saucepan; bring to a boil, then reduce heat and simmer covered for 15 minutes.

• 5

  Dice the tomatoes and cucumber and slice the olives; toss them in a small bowl with the olive oil and lemon juice to create a fresh side salad.

• 6

  Shred the beef directly in the slow cooker with two forks, allowing it to rest in the savory juices for 5 minutes before serving alongside the fluffy quinoa and salad.