Slow Cooker Balsamic Pot Roast

I found this recipe over the weekend and tried it Saturday - it's DELICIOUS. My boys love Balsamic vinegar, and the flavor is not overpowering. It's just downright tasty.

Thank you so much to Addapinch.com who came up with this recipe and posted it - along with the photo below.

Note: Worcestershire and soy sauce aren't particularly Clean because of their high sodium content, but the amount called for in the recipe versus the amount of meat and balsamic leads me to believe they are only present to calm the balsamic flavor and enhance it without it being overpowering - so I'm inclined to keep it in the recipe.


Slow Cooker Balsamic Pot Roast

Ingredients

• 1 3-4 pound boneless roast beef (chuck or round roast)
• 1 cup organic low sodium beef broth
• ½ cup balsamic vinegar
• 1 tablespoon Worcestershire sauce
• 1 tablespoon soy sauce
• 1 tablespoon honey
• ½ teaspoon red pepper flakes
• 4 cloves garlic, chopped

Instructions

1. Place roast beef into the insert of your slow cooker. In a 2-cup measuring cup, mix together all remaining ingredients. Pour over roast beef and set the timer for your slow cooker. (4 hours on High or 6-8 hours on Low)
2. Once roast beef has cooked, remove from slow cooker with tongs into a serving dish. Break apart lightly with two forks and then ladle about ¼ – ½ cup of gravy over roast beef.
3. Store remaining gravy in an airtight container in the refrigerator for another use.

Notes

If you prefer a more pronounced flavor, once the roast beef has been removed, use a fat separator on the gravy and then pour the gravy into a saucepan over medium heat. Simmer until the gravy has reduced by half.

Italian Lentil Soup with Cabbage - Quick Cook OR Crock Pot

      I've been looking for an easy way to incorporate lentils into evening meals - except every recipe I find takes forever to cook...until I found this soup. I could easily get this recipe onto the table in under an hour - especially if I cooked the veggies the night before and tucked them into the fridge for the following evening.

If you choose to do this in the slow cooker, I would set it for about 4-6 hours, and check the lentil tenderness at the 4 hour mark to see how it is doing.

 Italian Lentil Soup With Cabbage

2  medium carrots, sliced (1 cup) 

1  stalk celery, sliced (1/2 cup)

1  small onion, chopped (1/3 cup)

1  tablespoon olive oil

5 cups water

1/2 head small cabbage, cored and cut into 1" pieces

1 c dry lentils, rinsed and drained

1 c organic tomato puree, low or no sodium

1 1/2 teaspoons salt

1 1/2 teaspoons stevia ( or another sugar-like substance )

2 tablespoons crushed dried oregano / Italian Seasoning blend

1/4 teaspoon pepper

 

In a large saucepan cook carrots, celery, and onion in hot olive oil about 5 minutes or until crisp-tender. Stir in water, cabbage, lentils, tomato puree, sugar, salt, oregano, and pepper. Bring to boiling; reduce heat. Cover and simmer for 45 minutes or until lentils are very soft. Ladle into bowls. Makes 5 servings.

Clean Eating With A Slow Cooker: Hot 3 Bean Casserole

My co-worker's husband makes this 3 bean casserole every month or so, and it is a favorite "Can I have a taste??" foods for my boss to nab. She sent me a link for the recipe; it comes from an old cookbook her husband has, but she found it on the TLC website as well: Hot 3 Bean Casserole.
It is very good served as a side dish with something like meatloaf, or even as the main protein for your meal.

Hot 3 Bean Casserole

2	tablespoons olive oil
1	cup coarsely chopped onions
1	cup chopped celery
2	cloves garlic, minced
1	can (about 15 ounces) chickpeas, rinsed and drained
1	can (about 15 ounces) kidney beans, rinsed and drained
1	cup coarsely chopped tomato
1	can (8 ounces) tomato sauce
1	cup water
1	to 2 jalapeño peppers, minced
1	tablespoon chili powder
2	teaspoons sugar
1‑1/2	teaspoons ground cumin
1	teaspoon salt
1	teaspoon dried oregano
1/4	teaspoon black pepper
2‑1/2	cups (10 ounces) frozen cut green beans
The night before you wish to make this, heat the olive oil in a skillet and saute the onion, celery and garlic until tender. Put in the fridge for use the next morning. Add all remaining ingredients in the crock pot with the onions/celery/garlic from the night before and cook on low for 6-8 hours.

Clean Eating With A Slow Cooker: Vegetable Pasta Sauce

     If you are like me, mornings zip by in a furious flash - trying to round up my son and getting us out the door with everything we need for the day is a job in itself. I rarely have time to think about dinner for that evening...unless I am prepared ahead of time. Enter the joy that is your slow cooker. There is nothing more welcoming than arriving home after a hectic day and the aroma of a pot roast hangs heavy in the air.

     Using your slow cooker for Clean Eating can be a challenge; many recipes hinge on convenience foods like bottled condiments or canned soup. This recipe is the first in a series I'm embarking on to provide Clean Eating slow cooker recipes: easy, healthy, and versatile.

Vegetable Pasta Sauce

2 cans ( 14 ounces each ) low /no sodium diced tomatoes ( can be flavored with herbs or olive oil ), undrained
1 can ( about 14 ounces )  whole tomatoes, undrained
1 1/2 cups sliced mushrooms
1 medium green bell pepper, diced
1 medium red bell pepper, diced
1 small yellow squash, cut into 1/4" slices
1 small zucchini,. cut into 1/4" slices
1 can ( 6 ounces ) tomato paste
4 green onions, chopped
3 cloves garlic, minced
2 tablespoons Italian seasoning
1 tablespoon fresh parsley ( or 2 tablespoons dried )
1 teaspoon salt
1 teaspoon red pepper flake ( optional )
1 teaspoon black pepper

If time is pressing in the morning, chop all vegetables the night before and store in the fridge.
Combine all ingredients in the slow cooker. Mix well. Cover and set slow cooker to low for 6-8 hours.

Note: this recipe is flexible as to vegetables and seasonings. Consider it a base from which to create. Add spinach, corn, edamame if they please you. Add sriracha, diced jalapenos, or hot chili powder if you like spicy foods. Add grated organic parmesan for a creamier sauce.

Serve over whole grain pasta, rice, or over chicken breasts or fish.