Brr!! It’s cold outside, guys! For the past 2 and a half years that we’ve lived in California, it’s never frozen over and this past weekend, it was in the low 30s. So I’ve been cocooning myself inside with the dogs in layers and blankets trying to keep warm. I know there are places in the country where people are snowed in and the temperature is way colder, but I’m a total wuss when it comes to the cold.
When the temperature drops like this, the thought of slow cooked meat is sooooo comforting to me. This is why I was so excited when I realized that I have a huge bottom round beef roast in my freezer, waiting to be defrosted.
I feel like this is the busiest season for so many of us, so it’s a great idea to take advantage of the “set it and forget it” method to avoid spending hours in the kitchen. This is why I’m such a fan of the slow cooker and the Instant Pot! I also love the amount of leftovers you can get out of beef roast, and I’ve used the meat the next few days for stir fry, in my omelette, and even as a taco meat! You make it once and you use it for 2-3 more meals, which is such a time and money saver, especially because roast meat is usually cheaper than other cuts of beef.
Hope you spend the week finishing up some holiday errands, cooking up some comforting meals (I highly recommend THIS ONE), and staying warm!
- 1 lb baby potatoes, or regular potatoes cut into 1 inch chunks
- 3 large carrots, cut into 1 inch chunks
- 1 tbsp coconut oil or ghee
- 3 lb beef bottom round roast
- Salt and pepper, to taste
- 3 garlic cloves, minced (omit for low FODMAP)
- 1 tbsp tomato paste
- 2 cups bone broth or beef broth
- 2 tbsp tamari sauce or coconut aminos
- 2 tbsp apple cider vinegar
- 1 tbsp fish sauce
- Line the bottom of a 6-quart slow cooker with potatoes and carrots.
- Heat ghee or coconut oil in a large skillet over medium high heat.
- Season the beef liberally all over with salt and pepper, using more than you think is enough.
- Add the beef to the pan and brown on all sides, about 8 minutes. Remove the beef and place in the slow cooker on top of the vegetables.
- Lower the heat to medium on the stovetop, and add garlic and tomato paste to the pan and sauté for 30 seconds.
- Add broth, tamari sauce (or coconut aminos), apple cider vinegar, and fish sauce into the pan and stir to combine. Pour the liquid into the slow cooker over the beef roast.
- Cover and cook on low for 8 hours or on high for 4 hours, until the beef is tender.
- Slice the beef thinly. Serve with vegetables and the sauce poured on top.