Paleo Friendly Slow Cooker Balsamic Roast Beef
Description
The key to making a great roast beef in the slow cooker is in the liquid that is added. Beef stock, red wine and balsamic vinegar flavor the roast throughout the meat making it tender and delicious.
Ingredients
sea salt, to taste
freshly ground black pepper, to taste
2 T. cooking fat
3 lb. boneless beef chuck roast
1 onion, sliced
2 cloves garlic, minced
1/3 c. balsamic vinegar
1 ½ c. beef stock
2 bay leaves
2 sprigs fresh rosemary
1 c. red wine, optional
2 - 3 sweet potatoes, cut into large pieces
4 carrots, cut into large pieces
Directions
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Season roast on all sides with salt and pepper.
Melt cooking fat over a medium-high heat in a large skillet; sear roast for 2-3 minutes on each side.
Place a slow cooker liner in the slow cooker for easy clean up. Place the roast in the slow cooker; top with onion, garlic, balsamic vinegar, beef stock, bay leaves, rosemary sprigs and red wine, if using.
Cover slow cooker; set it on Low; cook 6 hours.
Add the carrots and sweet potatoes; set slow cooker on High, cook for about another 3 hours, or until vegetables are soft and meat is fork tender.
Remove and discard the 2 bay leaves and rosemary sprigs. Pour the liquid from the slow cooker into a saucepan; bring to a slow boil over a medium-high heat. Keep liquid boiling and let it reduce until the desired consistency for the sauce is achieved.
Pour sauce back in the slow cooker. Serve sauce with the meat and vegetables.
4 servings.