Ingredients
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1 (1.75 lb) boneless beef chuck roast
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2 1/2 cups beef broth
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1 tsp Worcestershire sauce
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4 sprigs thyme
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1 bay leaf
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3 tbsp canola oil
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1 1/2 cups Nature's Promise® Organic Long Grain Rice
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1 tbsp minced garlic
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3 cups low-sodium chicken broth
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2 (12 oz) pkgs trimmed fresh green beans
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2 large red or green bell peppers
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2 tbsp flour
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1 tbsp finely chopped parsley (optional)
Steps
1
Season chuck roast with salt and pepper and add to a large slow cooker. Into slow cooker, add 1 cup beef broth, Worcestershire sauce, thyme, and bay leaf. Cover and cook on high 4 hours or low 6–8 hours, until tender. Discard liquid, thyme, and bay leaf.
2
When close to serving, in a medium pot, heat 1 tbsp oil on medium-high. Stir in rice and toast it until slightly golden, 2 min., stirring constantly. Stir in garlic and cook 30 sec. Add chicken broth. Bring to a boil, cover, and reduce heat to low. Simmer 45 min. Remove from heat and let stand, covered, 5 min. Fluff with fork to serve.
3
Preheat oven to 425°F. Between 2 baking sheets, divide green beans, 1 tbsp oil, salt, and pepper. Roast 20–25 min., until golden brown, stirring once halfway through.
4
Meanwhile, halve each bell pepper and remove the seeds. Thinly slice lengthwise into strips. In a 12-inch nonstick skillet, heat remaining 1 tbsp oil on medium-high and add bell peppers. Season with salt and pepper. Cook 15–20 min., until peppers are tender, stirring occasionally.
5
Into skillet, whisk in flour and cook 2 min., stirring. Stir in remaining 1½ cups beef broth. Simmer 7 min., until thickened, stirring often. Season with salt and pepper.
6
Slice chuck roast into 16 pieces. To serve, top beef with pepper mixture. Serve over rice with side of green beans. Garnish with parsley, if desired.
