As I post photos of our dinners, I have come to realize that it appears that we eat a lot of green beans. And yet, we don’t really; we eat broccoli, cauliflower, corn, beets, squash, carrots and salads, too. It’s just that when I plan a main dish for the blog, I am rushed to plate it, photograph it and feed the hungry family. A can of green beans is just so easy to grab. Now that I have noticed my problem, though, I promise to bring more variety to the plates you see. Admitting I have a problem is the first step, right?
This is a great cool weather meal. As much as I love roasts, they are just too heavy for me during the summer. I do love my Super Easy Pot Roast but it takes a bit of tweaking to make it gluten free. So, I am opting for a few alternatives like this one.
- 3 lbs boneless beef roast
- 1 can (2 cups) beef broth
- 1 Tbsp oregano
- 1 Tbsp basil
- 2 tsp garlic powder
- 1 onion, sliced
- 1 red bell pepper, sliced
- 1 green pepper, sliced
- 1½ salt
- ½ tsp white pepper
- Combine all ingredients in a crock pot.
- Cook on low for 8 hours.
- Shred with fork.
- Serve alone or on sandwich buns.
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