I used about a 4 lb beef chuck shoulder roast
1 T olive oil
course sea salt (optional)
1 onion, sliced
5 cloves garlic
1 can (14.5 oz) stewed tomatoes (no added salt)
1/2 C red wine
Sprinkle roast with ground black pepper and a little sea salt (if desired). Heat olive oil in a skillet on medium-high heat and sear meat on all sides. When browned, add to crock pot. Add onions to skillet and saute until tender. Add red wine to skillet and quickly deglaze pan, and add to crock pot. Pour stewed tomatoes over roast and scatter with garlic cloves. Cover and slow cook on low for 5-6 hours.
I served this meal with sliced sweet potatoes (which I baked in the oven for 45 minutes at 375 degrees) and steamed artichokes. A 3oz portion of roast (with some sauce), about 1/2 sweet potato, and 1 artichoke is only about a 4 block meal! Hope you enjoy! :-)
I happened to notice a lot of PR's on the board today from those in the Zone/Paleo challenge!
Congrats on your PR Kelly! Very impressive!!!! And that pot roast looks/sounds so good I can practically taste it. We must dig out our crock pot, stat. Thanks!!ReplyDelete
sweet! more wine! ;) what was the PR? or did i miss it on the blog?ReplyDelete
Thanks you guys! Sakura, my PR was 108# (not a super impressive number)... but It was a personal barrier that I really wanted (needed) to break! :-)ReplyDelete
It felt so good.
So proud of you Kelly! Way to crack that weight.ReplyDelete