SLOW COOKED ROAST BEEF DINNER PALEO STYLE!

I just love this comforting home cooked Saturday roast beef dinner!

Today has been one of those cold, damp fall days where I can feel the chill right against my spine.  The fireplace has been on all morning. 

Perfect day for a pot roast! 

The biggest challenge for me is to prepare a meal that suits my paleo lifestyle and at the same time meets the demands of my picky eaters! 

My 13yr son old has sensory issues and therefore many textures of meat are impossible for him to eat.  His meat must be tender and very juicy.  He must have a dip, sauce or gravy of some kind with every meal.  He also hates potatoes of any kind!

My 14yr old son eats any kind of meat, loves potatoes but only eats broccoli, corn, rice, pasta and Caesar salad as a side dish. 

My 6yr old daughter will eat any type of meat but insists on dipping everything in ranch.  She also hates all types of potatoes.   I have just recently been able to convince her to try a bite of mashed potatoes and gravy.

My husband's theory is "the cows eat the grass and we eat the cows".  According to him that is how we follow the food chain.   He will not eat vegetables accept potatoes and corn.  He doesn't like anything different.  I cant get too creative because he's not truly happy if the sauce or spices are slightly different than usual.  Although he does not complain, he will make subtle comments about the food having a different flavor than usual.  He wont also eat any type of salad or seafood.  

Given everything I just told you about my picky eaters, this meal is always a huge hit with my family~!  

However, I do prepare corn, and white rice to along side the pot roast which satisfies even the pickiest of them all.

SLOW COOKED ROAST BEEF WITH ROASTED DILL CARROTS, ASPARAGUS, ONIONS AND SWEET POTATO.

Ingredients:

3lb Eye of round roast
3 cups Bone Broth (Homemade) Recipe to follow soon
1 diced Spanish onion
4 cloves garlic minced
1tbsp course sea salt
2tbsp fresh rosemary
1tbsp fresh thyme chopped
1tbsp fresh oregano chopped
Pepper
2tbsp EVOO

1package organic baby carrots
2 cups fresh asparagus spears
1/2 thick sliced Spanish onion
Fresh Dill
2tbsp EVOO
1tsp course sea salt

4 peeled small sweet potatoes

Instructions:

Add the bone broth, diced Spanish onion and garlic to the slow cooker.  Turn on low. (This is for a 7 hour cook time)

Mix together the EVOO, fresh herbs and pepper together to create a rub.  Massage the rub all over the roast taking care to get some rub into all creases. 

Let sit for 30 mins at room temperature then add to the slow cooker.

With 3.5-4 hours left to go in your cooking time, add the peeled chopped sweet potato to the slow cooker.

With 1 hour left to go in your cooking time, toss the carrots with fresh dill, course sea salt and EVOO in a Pyrex or cast iron dish.  

Roast in oven at 375 for approx 1 hour or until carrots are tender.


With 15 mins left of cooking time, add the onions and asparagus spears and toss with the carrots and the dill.  I am picky about my asparagus, 15 minutes top, just long enough to give it that nice bright green colour while remaining crisp!

Remove roast from the slow cooker and let sit on cutting board covered in aluminum foil for 10 minutes to allow it to absorb its own juices and the flavor to settle in.

Serve roast with sweet potatoes and onions from the slow cooker, carrots, asparagus, onions and dill.  Use the remaining juices from the slow cooker to make gravy if desired.  We prefer to use the slow cooker juices as Au Jus sauce.  I don't add anything to my remaining juices.  But you could add red wine, or Worcestershire sauce if you don't have allergies or sensitivities to these ingredients.