Holy Beef Roast, Batman!

I have never made a good roast, until my friend Kim gave me her amazing roast recipe last year (her mom’s recipe).  I tried it and it turned out AMAZING – full of flour-y, cream of mushroom-y, potato-y deliciousness.  I love that recipe.  Unfortunately, it’s about as far from Paleo as you can get.  I have tried a couple of other roast recipes but nothing compared.  Until now.  This is a mostly paleo recipe (the balsamic vinegar is questionable) – you could probably use cider vinegar in place of balsamic, but I’m not that much of a purist.

What I really like about this recipe is that I was able to prep everything the night before and just toss it all in the slow cooker in the morning.  As mentioned in my previous post, I am up pretty early and the last thing I want to do is brown a roast and make a sauce!  Forgive the poor photos from the last few posts – I am going to get a better camera soon, I promise!  But for now, you’ll have to trust met that this is delicious.

Balsamic Roast with Sweet Onions

1 3-4 lb chuck roast (You can get pretty great deals on grass-fed beef at Central Market if you are in the Seattle area)

2 tbsp lawry’s seasoning salt (You can replace with sea salt and pepper to be more orthodox paleo)

1 tbsp garlic powder

1 tbsp onion powder

2 tsp freshly ground pepper

1 lb Cioppini Mushrooms, quartered (these are the best part, so put in as many as you like!)

1 cup parsnip, chopped into 1/2 inch chunks

2-3 large sweet onions, cut into thick slices


1 cup chicken broth (you can substitute beef broth)

1/2 cup balsamic vinegar (you can substitute cider vinegar)

1/2 cup tomato sauce

Prep (night before):

1. Mix the seasoning salt, garlic powder, onion powder and pepper – rub all over roast.  Cover, refrigerate overnight (this is like a dry brine or dry marinade and will help create a crust and seal in the flavor without browning the meat).  Chop the vegetables and put into a container, so they will be ready in the morning.

2. To make the sauce, reduce the cup of chicken broth over medium-high heat to 1/2 cup.  Remove from heat, cool slightly, then add vinegar and tomato sauce.  Let cool and put in an airtight container in the refrigerator.

3. In the morning, put the vegetables in the bottom of the crockpot, put the seasoned roast at the top, then pour the sauce over the top of everything.  Cook on low for 6-8 hours.

Alternatively, you can do all of the same steps and cook in the oven at 300 for 3-4 hours (1 hour per lb of meat).

4. Once the roast is cooked, you can take the extra delicious step of reducing the sauce over medium-high heat (I would skim the fat off the top before reducing) until the mixture is crackling and a spatula leaves a wide trail behind it (picture below).