Slow Cooker
Beef Roast with Mushrooms
Spinach-Basil Salad
Ingredients
- 1½ lb boneless chuck roast
- ½ tsp salt
- ½ tsp pepper
- 2 Tbsp almond flour
- 1 Tbsp coconut oil
- 1 onion, chopped
- 1 (14.5-oz) can diced tomatoes, drained
- 1 (8-oz) pkg sliced mushrooms
- ¼ cup tomato paste
- ½ cup organic chicken bone broth
- 2 Tbsp coconut aminos soy-free sauce
- 2 tsp balsamic vinegar
Instructions
- Sprinkle beef with salt and pepper; dredge in flour.
- Melt oil in a large skillet over medium-high heat. Add beef, and cook 3 minutes per side or until browned.
- Transfer beef to a 4- or 5-quart slow cooker; sprinkle with any remaining flour. Top with onion, tomatoes, and mushrooms.
- Stir together tomato paste, broth, coconut aminos, and vinegar. Pour over vegetables in cooker.
- Cover and cook on LOW 6 to 8 hours or until beef is tender. Shred and reserve half of beef for Shredded Roast Beef "Fajitas" recipe. Serve remaining beef.
Side Dish Ingredients
- 2 Tbsp extra virgin olive oil
- 1 Tbsp balsamic vinegar
- ¼ tsp salt
- ¼ tsp pepper
- 1 (5-oz) pkg baby spinach
- 1 red onion, thinly sliced
- 2 Tbsp chopped fresh basil
Side Dish Instructions
- Whisk together oil, vinegar, salt, and pepper in a large bowl. Add spinach, onion, and basil; toss.
Paleo Meal Plan
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