As things are still stating to slow down with work this week, I wanted another easy dinner 💁🏼♀️ If you hate 🚫 meal prep, slow cookers or Instant Pots are the perfect options for you - just throw the ingredients now and forget about it until you’re ready to eat! 😋🍴 A lot of my patients think that meal prep will take a lot of time and effort, but spending just a little time once or twice a week saves so much thought and effort when it comes to choosing what to eat! 🧠 💭 🍎
Servings: 5
Calories per serving: 340
Protein per serving: 34g
Carbs per serving: 27g
Fat per serving: 7g
Ingredients:
1.5lb chuck roast - fat trimmed (about 1 lb roast after cooking and trimming fat)
3/4 cup low sodium soy sauce
1/2 cup light brown sugar
1/4 cup water
1 Tbsp rice wine vinegar
1 Tbsp sriracha
4 cloves garlic (minced)
1.5 tsp sesame oil
1 tsp ginger
1 tsp pepper
1 Tbsp cornstarch
Directions:
1. Combine soy sauce, brown sugar, vinegar, sriracha, garlic, sesame oil, and ginger in a small pot over medium heat. Bring to a boil, then whisk in water and cornstarch. Lower heat to medium, then cook for another 5 mins (stirring continuously). Pour sauce into small bowl and set aside.
2. Place roast in slow cooker with sauce, and cook on high for 4 hours, or low for 6-8 hours. Then shred beef, top with sauce from pot and enjoy! 😋
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