Cabbage & Chipsteak Roast

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If you like healthy meals with a little spice, this is a perfect choice.

About 1 lb. of Chipsteak beef from Hartz’s grass fed cattle
1 head of cabbage (chopped)
1 bag of baby carrots
1 bell pepper (chopped)
chopped celery (optional)
1 (14.5 oz) can organic creamy tomato bisque
1 (14.5 oz) can diced tomatoes
1(14.5 oz) can diced tomatoes with green chilies (the green chilies will add a little spice– if you don’t want it spicy, just use regular tomatoes)
2 T medium salsa (optional)
1 T Italian seasoning
1 tsp. Adobe seasoning
Salt
Pepper
Olive oil

Brown the chipsteak in olive oil, Adobe and Italian seasoning in a dutch oven. Add 1 can of tomatoes and carrots with a little Saute carrots and cook until fairly tender. (If you need to add a little water so nothing sticks, that’s fine too) Place the rest of the  ingredients in the dutch oven and bake @ 375 for about 2 hours or until vegetables are tender.

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