Everyone loves a good pot roast. Hearty, aromatic and a classic staple for the winter months. The folks at Paleo Leap have kicked things up a notch with their balsamic roast beef recipe, making the beef luscious and tender and the veggies delicious. What are you waiting for?
- 3 lb. boneless beef chuck roast,
- 2 to 3 sweet potatoes, cut into big pieces,
- 4 carrots, cut into big pieces,
- 1 sliced onion,
- 2 sprigs of fresh rosemary,
- 2 bay leaves,
- 2 cloves garlic, minced,
- 1 cup red wine (optional),
- 1/3 cup balsamic vinegar,
- 1 ½ cup beef stock,
- 2 tbsp. cooking fat,
- Sea salt and freshly ground black pepper to taste
- Season the roast on all sides with sea salt and black pepper.
- Melt some cooking fat over a medium-high heat in a large skillet, and sear the roast for 2-3 minutes on each side.
- Place the meat in the slow cooker and top with the onion, minced garlic, balsamic vinegar, beef stock, bay leaves, rosemary sprigs and red wine (if using).
- Cover the slow cooker, turn it on low, and cook for 6 hours.
- Add the carrots and sweet potatoes, set the slow cooker to high, and cook for about another 3 hours, or until the vegetables are nice and soft and the meat is fork tender.
- Remove and discard the 2 bay leaves and rosemary sprigs.
- Pour the liquid from the slow cooker into a saucepan and bring to a slow boil over a medium-high heat. Keep it boiling and let it reduce until you get the desired consistency for your sauce.
- Pour the sauce back in the slow cooker and serve with the meat and vegetables.
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