Servings: 8 meals
Calories: 444kcal
Ingredients
- 1.5 pound sirloin cap roast
- 1 tbsp. olive oil
- salt & pepper to taste
- 1 28-ounce can crushed tomatoes
- 1 cup beef broth
- 3 cloves garlic sliced
- 1 medium onion chopped
- 2 medium carrots chopped
- 1 teaspoon dried thyme or 5 springs fresh thyme
- 3 dried bay leaves
- 1 pound chickpea pasta or pasta of choice
Optional
- grated Parmesan cheese
- parsley
Instructions
- Rub sirloin cap roast with oil and generously sprinkle it with salt and pepper. Transfer into a slow cooker, fat cap side down.
- Pour crushed tomatoes on top. Add the beef broth, garlic, onion, carrots, thyme, and bay leaves around the roast.
- Cook covered on low for 8 to 9 hours or on high for 5 to 6 hours. Remove the thyme sprig (if using) and bay leaves. Remoe the beef to a cutting board and shred it, using two forks.
- Cook chickpea pasta according to package instructions and transfer to serving bowls. Pour on the ragu and serve hot with extra vegetables, such as spinach or kale.
- Alternatively, add the pasta and the sauce into separate meal prep containers and save for later.
Notes
WW Smart Points= Green:8 Blue:8 Purple:2
Nutrition for 1 out of 8 servings:
40g Protein, 12g Fat, 44g Carbs
Nutrition
Serving: 1meal | Calories: 444kcal | Carbohydrates: 44g | Protein: 40g | Fat: 12g
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