After having been on this "diet" for a month, there comes a time when you simply must improvise. In the one cookbook I have, I have two slow-cooker recipes for dinner. One is for 12 oz of venison (that's not going to feed three of us) and the other is for 1lbs of chicken breast (which really isn't going to cut it, either). So, knowing that we're pretty good about eating beef (even though we just had meatloaf last night), I picked up a london broil and used the venison recipe for the rest.
So, here's my slow cooker London Broil recipe for you!!
2.5lbs London Broil
1.5c. pearl onions (roughly, I just grabbed a couple handfulls)
1 medium parsnip, chopped
1c. beef broth
.5c. red wine
.5c. water
1tsp sea salt
.5tsp paprika
2tsp dried parsley
1tsp garlic powder
2-ish tsp olive oil
Chop up the parsnip into manageable pieces and halve or quarter or slice the pearl onions. Use about a tsp of oil oil in a medium skillet and sauté the onions and parsnip for about 3-5 minutes, then put those in the slow cooker.
Mix the spices together and rub it on the meat on both sides, then toss it into the same skillet from the veggies and brown it on both sides (about 2 minutes per side). Add a little extra olive oil, if you need.
Put the beef in the slow cooker. Pour the water, broth, and wine into the skillet to deglaze it, then pour the mix over the beef. Set the crock to low and enjoy after at least 5 hours!
I will be pairing this with a lovely rice dish from the Type O diet plan, as well, and maybe pick up another bottle of red wine to go along with the meal.
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