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.
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
- 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
Join Dr. Meghan's Insiders
Don't miss out on anything! Join my healthy living newsletter for encouragement right to your inbox to kickstart your health in a simplified way!