Recipe to Try: Balsamic Roast Beef
Originally posted on primallyinspired.com.
3-4 pound roast (I usually use a chuck roast, but any roast works!)
1 medium onion, diced
6 cloves garlic, minced
1 cup chicken or beef stock or broth
½ cup balsamic vinegar (I use THIS brand)
2 tablespoons coconut aminos (I use THIS brand, but you can use tamari, too)
pinch or two of red pepper flakes
generous sea salt and pepper, to taste
Place your whole roast in a crockpot fat side down.
Add remaining ingredients over the top of the roast. Add additional salt and pepper to the top of the roast.
Cover and cook on low for 8 hours. You know it is done when the top is browned and the meat shreds very easily with a fork.
Remove the roast from crockpot.
Blend remaining juices and onion/garlic in the crockpot with an immersion blender for your gravy until you reach desired consistency.
Serve gravy with roast beef. If I happen to have chives or parsley growing in my garden, I’ll usually snip some off to serve on top of the cooked roast, too.