Balsamic Crockpot Pot Roast

January 8, 2018

 For years, I have not been a fan of red meat.  It's not that I dislike the flavor, but more that my stomach won't digest red meat.   I've never been one to eat a steak but even when I try a bite, my tummy turns and I can't stomach it.  However, I love roast..the tenderness, mild flavor and simple texture make it easier for me to stomach.  I have become accustomed to smaller amounts of red meat and have learned what works for my stomach.  This simple roast is full of flavor and goes perfectly with any vegetable served as a side. I can eat small amounts by itself or shredded and mixed with cauliflower rice.  My kids love it on sandwiches.  Any option works! I hope you enjoy!!

 

Balsamic Crockpot Pot Roast

  • 2-3 Lb. Chuck Roast, extra lean (Grass-fed, Pasture-raised)

  • 2 Tbs. Olive Oil

  • Seasoning:

  • 1 Tsp. Dill Weed

  • 1 Tsp. Thyme

  • 1 Tsp. Parsley

  • 1 Tsp. Garlic Powder

  • 1 Tsp. Pink Sea Salt

  • 1 Large Onion, sliced

  • Bone Broth

  • 2 Tbs. Balsamic Vinegar

Heat olive oil in skillet (preferably cast-iron skillet).  Sear both sides of roast 2-5 minutes each.  While the roast sears, make the seasoning.  Remove from skillet and rub entire roast in seasoning.  Line crockpot in half of the onion slices and place roast on top.  Drizzle roast with balsamic vinegar and place remainder of onion on top. Add enough bone broth to line bottom of the crockpot. Cook on low heat for 8 hours or high heat for 6 hours. Add carrots or other vegetables once 1-2 hours are left to cook.  Let sit in pot for about 15 minuts when done cooking and serve warm.   Serves 4. 

 

 

 

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