I love the ease of making pot roast in the crock pot. This roast incorporates a delicious spice rub and balsamic glaze, all cooked over sweet onions. Since I do indulge in wine from time to time, I added 2 Tbsp of red wine, but you can substitute beef stock or leave it out altogether. This is great served over pureed cauliflower. Enjoy!
Adapted from www.pickygourmet.net.
- beef chuck roast - 2 pounds
- extra virgin olive oil or coconut oil - 1 tsp
- sea salt - 1 Tbsp (or use less, if desired)
- freshly ground black pepper - 1 tsp
- smoked paprika - 1 tsp
- garlic powder - 1 tsp
- onion powder - 1 tsp
- sweet onion (such as Vidalia) - 1 large
- tomato sauce - 1/2 cup
- balsamic vinegar - 1/2 cup
- water - 1/2 cup
- red wine or beef stock - 2 Tbsp
- Cauliflower Puree
- cauliflower - 1 head
- ghee or pastured butter - 1 Tbsp
- sea salt - to taste
- freshly ground black pepper - to taste
- In a small bowl, combine salt, pepper, paprika, garlic powder, and onion powder.
- Combine vinegar and tomato sauce in a small bowl. Set aside.
- Season all sides of roast with spice mixture.
NOTE: You may have some of the spice mixture left over. This can be saved for another use.
- Slice onion into thick slices and place in the bottom of the crock pot.
- Warm oil in a large skillet over medium-high heat. Place roast in the skillet and brown one side, without moving the roast, for 5 minutes. Use tongs to flip the roast and brown the other side for 3 minutes. Brown the other parts of the roast for about 1 minute each side. Place browned roast on top of onion in crock pot.
- Turn heat to low, add water and wine to the skillet. Deglaze pan with a wooden spoon. Pour pan liquid over roast, then pour balsamic mixture on top.
- Place lid on crock pot and cook on low for 8 hours.
- While roast cooks, steam cauliflower until tender. You can steam in a microwave by placing in a covered bowl with a little water and heating for about 2-3 minutes. You can also steam in a steamer insert over simmering water.
- Drain cooked cauliflower and transfer to bowl of a food processor. Add butter and season with salt and pepper. Process until smooth.
NOTE: I had a turnip I needed to use so I cooked it and added it to the cauliflower. I think it improved the texture and flavor. If you have a white root vegetable, feel free to cook it and add it in.
- When roast is done, shred it in its juices, serve over pureed cauliflower, and ladle juice over the top.