Ok, I’ll admit it. I’ve just never been a big fan of pot roast. I don’t know what it is about it, but while my mouth will water at the thought of a good meatloaf, or even pulled pork, I’ve never been a big fan of brisket or roasts.
After yesterday’s experience, I might have to become a new fan.
E.J. mentioned over the weekend that we haven’t had a roast yet during our paleo journey, and while I wasn’t exactly avoiding them, I wasn’t thrilled about trying one either. There are plenty of paleo roast recipes online and in my cookbooks, so honestly it was hard to even choose a direction to go for the first try (as in, I don’t know that I’ve ever made a pot roast before, period, because I didn’t like them when I tried them elsewhere).
We decided to go with a cross between the recipe in Against All Grain and E.J.s favorite Hungarian cookbook and let it cook all day in the Crock Pot… like 11 hours. The result was a super-tender, very flavorful roast and a lot of nice veggies from the broth to go with it. We served it with mashed cauliflower whipped with butter and coconut milk which paired very nicely.
We had prepped the meal the night before and were able to eat soon after I got home last night, so the prep and cleanup was super easy – perfect for a busy night or weekend where I don’t have time to be in the kitchen too long.
I think next time I want to try this Balsamic Pot Roast as I’m sure it would be really cook with a bit of a sweet kick.