Tuesday, November 11, 2014

Balsamic Roast Beef

Winter is here!  Yesterday, we went from a surprisingly warm 60 degrees at 6:30 am to under 20 degrees by the end of the day!  It was unreal.

There is nothing better on cold days than to comfort food.  Pot roast is not my favorite.  It never has been.  There is something about the mushy vegetables or something that always throws me off.  So when I was given the task of making pot roast as part of a health challenge at my gym, I was determined to find an alternative method that I would love.  Babe loves pot roast of all types, so I wasn't that concerned about pleasing him (he was very pleased by the way).

This recipe blew my mind.  It was sweet, tangy and tender.  I think that if you don't know what "umami" tastes like, you would know what it was after eating this.  I used a recipe from Primally Inspired.  You can link directly here.

Balsamic Roast Beef


3-4 lb chuck roast
1 onion, diced
6 cloves garlic, minced
1 C beef broth
1/2 C balsamic vinegar
2 tbsp coconut aminos (you can use soy sauce if you aren't gluten sensitive)
pinch red pepper flakes (I used a couple sprinkles of cayenne pepper)
salt and pepper

  1. Place roast in crockpot 
  2. Add remaining ingredients over top of meat
  3. Cover roast and cook on low 8 hours
  4. Remove roast from pot and set aside
  5. Blend juices left  in crockpot with an immersion blender (if you don't have one, you can use a regular blender- just be careful not to let liquid explode)
  6. Serve gravy with roast
I served this over mashed red potatoes.  

I really can't say enough about how delicious this was.  I strongly encourage you to try it!