DAY FOUR: Crock-pot and apologies

   So today I’m going to skip the inspirational gibber-jabber and just say today was okay. I don’t fell amazing but I don’t feel terrible either. I noticed I wasn’t physically craving bread very much today either. Almost like my body is like, dammit, she’s not going to cave.  Anyways, I made a crockpot beef roast yesterday but I felt so sick to my stomach that when I tasted it, I hated it. Today I tried it again and actually loved it. Patrick thought it was good too. I think that means 7/10. 

   So unfortunately I can’t find the original recipe and I apologize. I tend to not 100% measure things, so at least with the original you can compare. Anyways, crock-pot meals tend to be more forgiving. 

Sterling Beef roast
1/2 can of Canned Tomatoes
1/2 cup Balsamic Vinagrette
1/2 cup Dry White Wine
1 tbsp Olive Oil
1 Onion
Chili powder

   So in a dutch oven or on a frying pan, heat the oil and braise both side of the beef roast. Cut up the onions and place them at the bottom of the crock-pot. Once the beef is browned on both sides put in crock-pot. Cover the beef in chill-powder, garlic, pepper and a bit of parsley. In a separate bowl, mix the 1/2 cup (I may have been a bit more generous) Balsamic Vinaigrette and the canned tomatoes. Pour mixture over the beef. Now pour the white wine in the frying pan just to mix in the juices and oil. Pour that all over the beef. The mixtures should be about half-covering the beef. Set your crock pot and let it sit for 6-8 hours! ALL DONE. Now I would apologize again for my lack of quality and quantity of pictures. I swear I’ll be betterrrrrrrrr! Also, I understand white wine is not ‘Paleo’ but we still need to look at the 80/20. Who’s to say our ancestors didn’t love accidentally finding fermented fruit? 

Happy Eating!Image


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