Pot Roast: An Oldie but a Goodie

3 01 2014

An oldie but a goodie…. I had a 4 pound roast in the freezer and knew what sort of day I was in for; super cold, mega-hard Spinning at noon, Yoga this morning, and a husband that has a crazy cold. Not to mention it is change the sheet night.. Friday is my favourite sleep of the week when the sheets are pressed, the feather bed is fluffed and everything is soft and new. I couldn’t allow dinner prep to infringe on my sheet night.

I knew I needed an easy ready-when-I-got-home meal. I love this balsamic onion pot roast recipe, so much so I am re-posting it for all those who may have missed it the first time.
Am I a jerk for re-posting a recipe? Possibly. I get a lot of questions about what we eat on a normal day. This is normal for us.. jerky or not.

This roast can be done in a dutch oven all day, or in a crock pot… up to you. All I know is that it is paleo, and when accompanied with some roasted Brussels sprouts, it is a pretty fabulous after work meal. People need to hear me when I say it took about 10 minutes to throw this together this morning. I browned the meat when I was drinking my protein coffee, threw in the onions and sauce, and walked away. Eating well isnt about mega planning, but it does mean you need to think about dinner before you roll into the house after work.

The leftovers have been shredded and we are using tomorrow to make Topopo salad… which happens to be one of my favourite Mexican dishes. Hispanic food that translates into Volcano salad. Just awesome especially for a geologist. Look for that post coming soon…
Onto the recipe.. so nice, that I had to repeat it twice *i am such a jerk*

Onion Balsamic Pot Roast

2 lbs of beef, cut is up to you
1 large sweet onion, cut in strips

8 ounces of tomatoe sauce
1/2 cup of balsamic vinegar
1/2 cup of water
2 tbsp white wine OR white wine vinegar

2 tbsp of coconut oil or FOC

Seasonings: smoked paprika, garlic powder, black pepper

So I did this in a dutch oven on the stove, but you could easily do this in a crock pot. Throw in your coconut oil-fat of choice. Get out your meat and rub the meat with above spices. Wait until fat is hot and then sear each side of the meat. about 3 to 4 minutes per side, until completely browned. Take out of pot.

Whatever vessel you are using to cook this in, layer the cut up onions at the bottom of the pan. Add the meat sitting on top of onions like so.

Mix the water, vinegars, and tomatoe sauce together and pour over the beef and onions. If you are using the same pot as you used to brown, then make sure all those browned flavoured bits at the bottom of the pan get worked in.

Either set your crock to low, or pop the lid onto your dutch oven on medium stovetop for 6 to 8 hours, flipping the roast once if you can. Take roast out, and boil down the liquid to use as a gravy OR add a tablespoon of potato starch if you need/want to thicken it up. SO SO DELICIOUS




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