Balsamic Roast Beef

Another meal we had this weekend that came from the Practically Paleo Freezer Meal Workshop.  Oh my, it was an aroma that filled the house.  Made me real hungry when I walked in the door after being at a Tastefully Simple training event all day.

This is another one that you can order the collection before March 7th or the individual products at any time from my website at www.tastefullysimple.com/web/mbelles1.

An idea would be to add potatoes & carrots to the crockpot to cook along with the roast.  We had mashed potatoes and carrot sticks.

Ingredients:

1 Tbsp Onion Onion
8 oz tomato sauce
1/2 tsp smoked paprika
1 tsp Garlic Garlic
1/2 cup balsamic vinegar
3 - 3 1/2 lb beef chuck roast
salt and pepper to taste, optional

Note:  in the photo you see a Tastefully Simple Product for the Smoked Paprika, it came from a prior season.  Starting Feb 27th, you will be able to order the balsamic vinegar from our TS EatWell line - Aged Balsamic Vinegar of Modena.   I used the Himalayan Sea Salt (available until March 7th) and a Green Tea Peppercorn from a prior season.

Assembly Instructions:  Combine first 5 ingredients in a gallon resealable freezer bag; add beef, freeze.

Cooking Instructions:  Thaw completely; place in slow cooker on low for 6-8 hours until beef is pull-apart tender or bake covered in a 325 degree oven for 3-4 hours, until beef is tender.  Makes about 6-8 servings.

Serving idea:  Shred the meat and serve over a bun or in a hoagie for a pulled-meat sandwich.