Thursday, January 3, 2013

Roasty Toasty

Today is day 3 of my 21 Day Sugar Detox and so far, so good. No major cravings and no headaches (granted I should also be giving up caffeine). I think this may end up being easier than I thought it was going to!

Today was also one of those, "I have too much going on and no time to cook," days. Luckily, I planned ahead and bought everything I needed to make a delicious slow cooked roast.

Slow Cooker Italian Roast


  • fat of choice (ie, lard/coconut oil)
  • 2 1/2 - 3 lb chuck roast
  • 3 medium-large parsnips, cut into 1/2" cubes
  • 1 onion, chopped
  • 1 pkg sliced mushrooms
  • 1 bag frozen spinach, thawed
  • 1 jar 15 oz tomato sauce (I used Wegman's Grandpa's Sauce)
  • 1/2 tbsp salt
  • 2 tsp black pepper
  • 2 tsp garlic powder
  • 1 tsp dried oregano
  • 1 tsp dried basil
  • 1/2-1 tsp red chili flakes
  • splash of balsamic vinegar
  • Combine the salt, black pepper, oregano, basil, garlic powder, and chili flakes. 
  • Rub the spice mix all over the roast. (If you have time, melt fat of choice in a large skillet over medium high heat. Brown the roast on all sides.)
  • Add all of the chopped veggies, except the spinach, to the bottom of a slow cooker.
  • Place the roast on top of the veggies.
  • Pour on the tomato sauce, taking care not to knock too much of the spices off.
  • Cook on low for 8-10 hours.
  • Remove the roast and let it rest for a few minutes. Use two forks to shred the meat (or cut up). 
  • Add the meat back to the slow cooker, along with the spinach and cook until everything is warm.
  • Taste, adjust seasonings (if necessary) and serve with a splash of balsamic vinegar.
To keep in line with the detox, try to use a sauce that doesn't contain any sugar. It's also a good idea to use a grass fed roast (if you can... and trust me, it's worth the extra $$). 

This roast is tender, fatty and ohhh so good! The turnips bring a little sweetness and the the balsamic adds some brightness. It's the perfect thing for a cold and snowy day! 

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