GNOWFGLINS™

I called last night’s skillet dish Beef Roast with Tomatoes, White Beans and Brown Rice.

I put a grass-fed beef chuck roast in the crockpot yesterday morning, covered in water and salted and peppered. I could have added sliced onion, but didn’t take the time.

I also had another crockpot cooking up the white beans.

Then when I got home last night, I drained the beans and let them cool. I turned off the roast.

I sauteed one diced onion in a little oil in a stew pot. When tender, I added diced tomatoes and tomato sauce (1 can of each), and some dried herbs — parsley, basil, oregano and thyme.

I added about 4 cups of the white beans. I added the beef roast in chunks, along with probably about 2 cups of the broth. I also added about 2 cups of brown jasmine rice that I already had in the fridge.

Then I added sea salt & pepper to taste. We ate it with whole wheat bread and salad.

The remainder of the broth is in the fridge for another meal. The extra beans went into the freezer for later.

This pot of stew is enough for us for 2 dinners and 2 lunches. So we’re having it again tonight. It was delicious!