Pot Roast

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.

IMG_1482

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.

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