Ingredients

• 1 medium yellow onion, coarsely chopped
• 2 cloves garlic, finely chopped
• 1 teaspoon fresh thyme, finely chopped
• 2 medium carrots, sliced
• 1 medium zucchini, sliced
• 1 ½ lb beef top round roast
• Cooking spray
• ½ teaspoon kosher salt
• ¼ teaspoon pepper
• ⅔ cup unsalted beef stock
• 1 (14.5-oz) can diced no-salt-added tomatoes (undrained)

Prep

• Chop onion, garlic, and thyme.
• Peel carrots, if desired; slice carrots and zucchini into 1-inch pieces.
• Cut beef into 1-inch pieces (wash hands).

Steps

1. Preheat large stockpot on medium-high 2–3 minutes. Coat beef with spray; season with salt and pepper. Place beef in pot; cook 1–2 minutes on all sides to brown meat. Remove beef from pot.
2. Coat onions, carrots, and garlic with spray, then add to pot; cook 3–4 minutes or until lightly browned. Reduce heat to low and return beef to pot. Add broth, tomatoes, and thyme; cover and simmer 1 ½–2 hours or until beef is tender and 145°F.
3. Stir in zucchini; cook 4–5 more minutes or until zucchini is tender. Serve.

Ingredients

• 1 (24-oz) bag baby potatoes, halved
• ¼ bunch fresh Italian parsley, coarsely chopped
• 4 cloves garlic, finely chopped
• 1 tablespoon capers, coarsely chopped
• 1 lemon, for zest/juice
• Cooking spray
• ¼ teaspoon kosher salt
• ¼ teaspoon pepper
• 1 tablespoon canola oil

Prep

• Preheat oven to 425°F.
• Halve potatoes, then place on baking sheet. Chop parsley (¼ cup), garlic, and capers.
• Zest lemon (2 teaspoons); squeeze for juice (2 tablespoons).

Steps

1. Coat potatoes with spray; season with salt and pepper. Bake 18–20 minutes or until tender when pierced with a fork.
2. Combine in medium bowl: lemon juice, zest, capers, and garlic; whisk in oil until blended. Toss potatoes with dressing and parsley. Serve.