Slow Cooker
Beef Roast with Mushrooms
Spinach-Basil Salad
Ingredients
- 1 (3- to 3½-lb) boneless chuck roast
- 1 tsp salt
- ½ tsp pepper
- ¼ cup almond flour
- 1 Tbsp coconut oil
- 1 onion, chopped
- 1 (14.5-oz) can diced tomatoes, drained
- 1 (16-oz) pkg sliced mushrooms
- 1 cup organic chicken bone broth
- 3 Tbsp coconut aminos
- 1 Tbsp 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 5- or 6-quart slow cooker; sprinkle with any remaining flour. Top with onion, tomatoes, and mushrooms.
- Stir together 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
- ¼ cup extra virgin olive oil
- 2 Tbsp balsamic vinegar
- ¼ tsp salt
- ¼ tsp pepper
- 1 (10-oz) pkg baby spinach
- 1 red onion, thinly sliced
- ¼ cup 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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