This recipe is a favorite in our household. It is easy to make and so delicious! The sauce is sooooo awesome you could literally drink it! Freeze the leftover sauce and put it on EVERYTHING...especially boneless, skinless chicken thighs!
Recipe adapted from Tammy Credicott's Paleo Indulgences
3-5 lb. beef chuck roast
Sauce
15 oz. strained tomatoes
6 oz. tomato paste
3 TB organic raw honey
2 TB raw apple cider vinegar
¼ medium yellow onion, minced
2 tsp sea salt
1 tsp paprika
1TB coconut aminos
1 tsp oregano
1 tsp Liquid Smoke
Black pepper to taste
Mix together all sauce ingredients in a medium bowl. Put roast in crock pot. Pour sauce over roast. Cover and cook on low for 6-8 hours.
Serve over sautéed spinach, cauliflower rice, mashed cauliflower or spaghetti squash. Top with avocado! Make a BBQ beef sandwich using my fried plantains recipe!
Sauce
15 oz. strained tomatoes
6 oz. tomato paste
3 TB organic raw honey
2 TB raw apple cider vinegar
¼ medium yellow onion, minced
2 tsp sea salt
1 tsp paprika
1TB coconut aminos
1 tsp oregano
1 tsp Liquid Smoke
Black pepper to taste
Mix together all sauce ingredients in a medium bowl. Put roast in crock pot. Pour sauce over roast. Cover and cook on low for 6-8 hours.
Serve over sautéed spinach, cauliflower rice, mashed cauliflower or spaghetti squash. Top with avocado! Make a BBQ beef sandwich using my fried plantains recipe!
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