Paleo Pot Roast (Fail)

Whenever slow cooking anything, please learn from my mistakes and realize that eight hours on a low temperature setting is NOT the same as four hours on a high temperature setting. Amateur, amateur, amateur!  This pot roast sounded so good in theory, and conceptually, all of the comforting, yummy flavors were there, but the meat was a sad excuse for a roast. My pitiful little pot roast was tough and my vegetables were mushy.

After my boyfriend choked down what he could, I asked him if he would be up for trying it again. Of course he said yes. Two days later I purchased an organic roast from Fleisher's and gave it another go. I set my slow cooker  up in the morning and programmed it via the handy meat thermometer for eight hours on the low temperature setting. Four hours later, I added my vegetables.

 Round two was a success! Super easy, even a caveman could do it! No, really though, I promise if you are capable of following directions this meal is filling, nutritious, comforting and completely paleo approved.

Paleo Pot Roast for Two

•           1 ½ - 2 ½ organic pot roast beef
•           2-3 c. organic beef stock/broth
•           4 small sweet potatoes or yams,  washed clean, quartered
•           4 carrots, peeled, chopped
•           ½ sweet onion, peeled, sliced
•           1 small head of cauliflower, washed clean, chopped
•           3 garlic cloves, peeled, coarsely chopped
•           2-3 tbsp. Worcestershire sauce
•           2 small bay leaves
•           1 tbsp. smoked paprika
•           1 tsp. Jamaican all spice
•           Ample cracked salt and pepper
•           Evoo for searing

Directions

1. Coat large skillet with evoo and one garlic clove, coarsely chopped – allow garlic to turn light brown, but not burn
2. Rinse roast and pat dry – sear all four sides of roast in skillet w/ garlic and olive oil
3.  Place roast in crock pot – set slow cooker to eight hours on a low temperature setting
4. Add two cups of beef stock, remaining spices, garlic and onion
5.  Allow roast to cook for four hours – at the four hour mark, add vegetables and remaining cup of beef stock
6.  Allow roast and vegetables to cook for the remaining four hours
7. Serve and enjoy!