06/03/2026
Citrus Garden Italian Beef with Microgreens
I gathered what was fresh from the garden, originally planning to make a salsa or marinara, but it turned into something completely different—and delicious.
If you’re tired of the same old recipes, give this flavorful slow-cooker dish a try.
One of the best things about this recipe is how easy it is: after a long, slow cook in the crock pot, dinner is ready and full of flavor.
Small appliances needed
• Food processor
• Crock pot
Ingredients
• 2 cups tomatoes
• 2 cups broccoli microgreens
• 1/4 large jalapeño
• 1/2 large sweet pepper
• 7 large sweet basil leaves
• 4 dark opal basil leaves
• 1/2 cup parsley
• 1 large carrot
• 1 lemon wedge
• 1 lime wedge
• 1 envelope Good Seasons Italian dressing mix
• 1 chuck roast, about 2.5 to 3 pounds
• 1 cup water
• 1/2 cup Marsala cooking wine
• 1/2 large yellow onion, thinly sliced
• 6 garlic cloves, minced
Instructions
1. Place the tomatoes, broccoli microgreens, jalapeño, sweet pepper, basil, parsley, carrot, lemon wedge, and lime wedge in a food processor. Blend until the mixture reaches a slightly chunky, soup-like consistency. Pour it into the crock pot, then stir in the water and Marsala wine.
2. Add the Good Seasons Italian dressing mix to the vegetable purée and mix well.
3. Place the chuck roast on top of the vegetable mixture. Add the sliced onion and minced garlic over the roast.
4. Cover and cook on low for 7 hours.
5. Remove the meat from the crock pot and either slice it into 1/4-inch pieces or shred it. Return the meat to the crock pot.
6. Remove 1/2 cup of the vegetable gravy from the crock pot and place it in a bowl. Stir in 3 tablespoons of cornstarch until smooth.
7. Slowly stir the cornstarch mixture back into the crock pot. Cover and cook for 1 more hour, until the gravy thickens.
Serve as a main dish, spoon it over rice, pasta, or an open roll.
