Whole30-Approved Balsamic Crockpot Roast

Whole30-Approved Balsamic Crockpot Roast

So if you've taken the time to read 'My Story' {#sorrynotsorry, it's a bit long!} you may have picked up on the fact that I completed a round of Whole30 not too long ago. It wasn't perfect, and I technically cheated on like the 25th day - we got engaged and I HAD to have a sip of champagne, so sue me - but overall it taught me a lot about food freedom, properly fueling your body, and most importantly why you need to listen to your body.

I always assumed I had an issue with gluten. In small doses I seem to be okay, but put a pizza in front of me, pasta or cake and within an hour I'm bloated, lethargic and all around feel like death. Going through a round of Whole30 allowed me to cut all that out {plus all other grains, gluten-free or not, dairy, sugar, etc.} and really focus on how I felt when I re-introduced it back into my diet. Needless to say, I still really limit my gluten intake.

Anyway, back to the important stuff - this bomb dot com crock pot roast! This was a recipe I found on Instagram, when searching for Whole30 and paleo foodies. I am no obsessed with everything Primally Inspired whips up, but her Balsamic Roast Beef is on regular rotation. 

For the most part I followed her recipe to-a-t, but let's be serious for anyone who knows me I always add a little something something to make it my own. 

Easy Peasy Balsamic Roast Beef:

  • 3-4 round roast {Primally Inspired recommends a chuck roast which is amaze, but I've also used briskey, really any good roast will work!}
  • 1 medium vidalia onion, rouch chopped
  • 6 cloves of garlic, minced
  • 1-2 shallots, rouch chopped
  • 4 large carrots chopped into approx 2 inch pieces
  • 1 cup organic beef stock
  • 1/2 balsamic vinegar
  • 2 tbsp coconut aminos {I use Coconut Secret, you could use soy, it just wouldn't be Whole30}
  • generous pinch or 2 {or 3!} of cracked red pepper flakes
  • 1/2 cup organic maple syrup
  • sea salt + fresh black pepper to taste
  • fresh parsley {I through a few sprigs in + also use it chopped for garnish}

Remember, this is a crock pot meal, so it literally doesn't get any EASIER than this!

  1. Place your whole roast in a crockpot fat side down.
  2. Add remaining ingredients over the top of the roast. Season generously with additional salt and pepper..
  3. Cover and cook on low for 8 hours. {You know it is done when the top is browned and the meat shreds very easily with a fork.}
  4. Remove the roast and carrots from crockpot. Blend remaining juices and onion/garlic/shallots/parsley in the crockpot with an immersion blender for your gravy until you reach desired consistency.

There are plenty of nourishing ways to serve this up. To keep it Whole30 and healthy for me, I served mine of mashed Hannah sweet potato and mixed in a bit of organic extra-virgin coconut oil. For Michael, I made garlic parmesan mashed russet potatoes {extra grassfed butter in those babies too!}

This is one of those perfect, no-brainer recipes just in time for autumn. Hope you love my tweaks to this flawless roast recipe, be sure to comment and let me know how you jazz your's up too!

- Xo Kelly

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