Another Monday, yuck – but I do think this week is going to go by fast (at least I’m hoping it will)! This weekend was so productive, I’m a little proud of myself. Friday, after work, my husband and I had a date night which started out at Lowe’s and then ended at our local pub. Then on Saturday, it poured the entire day, since I was stuck inside I was able to get the house cleaned and put the finishing touches on my new cupcake recipe (which will be shared on Friday)! On Sunday, we painted the entire garage, and even gave some of our older furniture a new look.
Since we were moving and a-shaking all weekend, our crock pot was used a lot! For one of our meals we wanted a pot roast so we grabbed one from our local butcher, some vegetables from the farmers market, put together a sauce and let it cook for 3-4 hours. When we opened the house door, after spending the afternoon smelling paint fumes, the house smelled amazing! After all it was below freezing last night, so I would assume it’s safe to say its “roast” season :).
Slow Cooker Balsamic Glazed Pot Roast
Moist pot roast in a savory balsamic glaze that is so easy to make in a slow cooker. Paleo, gluten free, and sugar free! A delicious warm meal for any cold day!
- 2 tablespoon coconut oil
- 3 pounds Pot Roast
- 1 large onion, sliced
- 4 cloves garlic, chopped
- 1/2 teaspoon red pepper flakes
- 1 cup beef broth
- 1/2 cup balsamic vinegar
- 2 tablespoons liquid aminos
- 2 tablespoons coconut sugar
- 1 pound baby carrots
- 1 pound mini potatoes
- 2 tablespoons tapioca starch + 2 tablespoons water
- In a large skillet heat 1 tbsp coconut oil over medium-high heat. Once hot, add in the pot roast, remove once both sides are brown then set aside. (About 10-15 minutes)
- Heat the rest of the coconut oil in a medium skillet on medium high heat. Cook the onions for 2 minutes, then add in the garlic and red pepper flakes. Cook until fragrant.
- In a slow cooker, add in the pot roast, onions/garlic mixture, beef broth, balsamic vinegar, liquid aminos, coconut sugar, baby carrots, and mini potatoes. Cook on high heat for 3-4 hours, or low heat for 6-8.
- Once the meat has finished cooking remove the roast, potatoes and carrots. For the liquid mixture that remains, skim off the grease/fat, and then move the rest of the liquid to a sauce pan.
- On medium low heat, heat the sauce and add in the starch and water to make it thicker. If you would like it to be even more thicker, add more starch. Once it has thickened, drizzle on top of the pot roast and potatoes.