Balsamic Chuck Roast

June 19, 2015

Right after we had Harrison our friend Julie brought over the absolute best roast I've ever tasted. 

So of course I had to ask for the recipe. 

And then I had to make it Paleo friendly, because... baby weight and insane sugar cravings that have GOT to go. 

She made hers with balsamic salad dressing and not the straight up cup of vinegar the recipe called for. I never actually found out what dressing she used, so I bought a bottle of Ken's and was still terribly in love with this roast. 

I'm not kidding you when I say I told Jeremy he couldn't eat the leftovers of what she brought because I was hoarding them for myself. 

The only issue with Ken's Salad Dressing... tons of junk in it. Considering I'm trying to clean up how I eat and get back to eating whole foods like I did before having the baby I knew I had to figure out a replacement. 

And straight up balsamic vinegar wasn't going to jive with Jeremy. I'm doing good if I can open a bottle around him. Ha! He really isn't a vinegar person, which is a shame because I'm all about some vinegar. 

So says the 4 jars of cucumbers soaking in vinegar in the fridge right now. 

I came up with my own dressing recipe and have to say I'm pretty happy with it. After making the roast and using a whole recipe of the dressing I immediately made a second batch to use in salads for the week.

Balsamic Chuck Roast

1 recipe of homemade balsamic dressing (recipe below)
3-5 lb beef chuck roast
1 tsp Italian Seasoning herbs
1 tsp kosher salt
1/2 tsp pepper
2 cloves of garlic (or 2 tsp of minced)

Balsamic Dressing::
1/3 cup extra virgin olive oil
1/3 cup balsamic vinegar
1/3 cup white vinegar
1 tbsp raw honey
1 tsp garlic powder
1 tsp onion powder
1 tsp salt
1 tsp pepper

Combine all of the dressing ingredients in a mason jar and shake to make the dressing. Set aside. Place the chuck roast in a crock pot, sprinkle Italian seasoning, salt, pepper, and garlic over the roast. Next pour over your entire jar of balsamic dressing. Set crock pot to low and cook for 8 hours, or on low for 4-6.

I'm not kidding you when I say this is my favorite meal, with a side of roasted carrots and potatoes I'm in heaven. I'd also be lying if I didn't say I loved it so much I could actually drink the gravy in the bottom of the crock pot.

Which by the way, if you aren't worried about all purpose flour at all I suggest using the drippings to make a legit gravy.