Meal Idea:
Slow-Roasted Balsamic Arm Roast
Maple Carrots
Herb Parsnips
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| Photo credit: addapinch.com |
SLOW-ROASTED, BALSAMIC ARM ROAST
Paleo / Whole 30 compliant
4-5 lb. grass-fed beef arm roast
1 large onion
1 lb. carrots
1/4 cup balsamic vinegar
1/2 cup red wine (Whole30 - omit & substitute beef broth)
1 Tablespoon fish sauce (or Worchestershire that is free of sweeteners and soy)
1 Tablespoon natural liquid smoke
Natural BBQ seasoning blend
(or 1 tsp. each garlic powder & smoked paprika, thyme & oregano with 1/4 teaspoon red pepper flakes)
* Preheat oven to 300 degrees.
* Peel and slice onion. Arrange slices on the bottom of a roasting pan or large cast iron skillet.
* Scrub carrots. Slice into sticks and arrange on the bottom of the pan.
* Cut arm roast into equal, fist size pieces. Arrange on top of the vegetables.
* Douse with vinegar, wine, coconut aminos, liquid smoke and sprinkle heavily with spices.
* Cover the pan and roast in the oven, approximately 1 hour per pound of meat or until the roast is browned and fork tender.
* Transfer pot roast and vegetables to a serving platter. Strain and pour meat juices over the meat.
** Refrigerate leftovers in glass, single serving glass containers for 'Grab-n-Go' meals the next day.
Arm roast is a more 'stringy' cut of roast beef that is perfect for pulling. Two forks are all that is needed to 'pull' and shred the meat into smaller pieces. Serve with meat juices or homemade BBQ sauce.
Recipe: w.lynne
Taste. Enjoy. Pass it on!