Adapted from www.pickygourmet.net.
1 two-pound beef chuck roast
1 tsp coconut or olive oil
1 Tbsp sea salt (or use less, if desired)
1 tsp freshly ground black pepper
1 tsp smoked paprika
1 tsp garlic powder
1 tsp onion powder
1 large sweet onion
1/2 cup tomato sauce
1/2 cup balsamic vinegar
1/2 cup water
2 Tbsp red wine (optional)
1 head cauliflower
1 Tbsp grass-fed butter
freshly ground black pepper
- 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.
Wild Berry Vinaigrette
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