We are heading into the colder weather now in Minnesota. One thing that brings me back to my childhood and cozy days of winter is a pot roast. And this is a pot roast with a little pizzaz. But, I want you to know the pizazz doesn’t make it any harder to prepare. It just adds an amazing depth of flavor that a traditional pot roast doesn’t have.
For this recipe I used a Grass-Fed Beef Arm Roast. It was what I had in my freezer. An arm roast is a tough cut of beef that works best slow cooked. You can use a pot roast, rump roast, round roast, blade roast and chuck eye. They are also economical cuts of meat and aren’t super expensive.
Ingredients
1 Grass-Fed Beef Roast (I used an Arm Roast)
4 cloves garlic, peeled and whole
1/4 cup Bragg’s Liquid Aminos or Coconut Aminos
1/3 cup Balsamic Vinegar
1 teaspoon Himalayan salt
1 teaspoon pepper
Directions
- Place the Roast in a Slow Cooker
- Spread the cloves of garlic on the bottom of the crock
- Pour the liquid aminos and balsamic vinegar on top of the roast (most will roll off and sit on the bottom of the slow cooker)
- Sprinkle with salt and pepper
- Turn the slow cooker on high for 4 hours or low for 8 hours
- The roast will be extremely tender and can be served as a main dish to any vegetable side dish
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