This was one of my favorite foods long before I went paleo. The old me used to shred the beef and put it on hoagies, top it with provolone and heat to melt. Years ago, my brother would request this roast every time he came over. Truth be told, it’s the easiest thing I’ve ever made.
I had forgotten about this actually for a long while after we went paleo, I guess it didn’t dawn on me that I’d love it just as much without the bun. The vinegar in the recipe breaks down any fat as it slow cooks so the roast is amazingly tender.
I’ve been recently eating a lot of pork, simply because it’s been easy to find and inexpensive so I can feed a large quantity to my hungry cave kids. This week when I went to the grocery store, though, I was on a mission to find a decent pot roast specifically for this.
It’s been cold here, by Florida standards we are freezing. So this week was a lot of comfort foods; this roast, soups, some spicy thai curry to warm us up… you get the point. Yes, freezing in Tampa is lows in the 40s with highs in the 60s and pretty impressive wind gusts for it not being hurricane season. The winds have been the worst of it, making it feel much colder than it is.
At the store, the best roast I could find was a 3 lb pot roast which sounds like it would be sufficient for 5 people… except on days the kids are even more hungry than usual.
So, I am about to share with you … my secret. It’s so simple, you’ll feel like I let you down, until you taste it!
I use store bought Giardinera and Pepperoncini. It’s pretty easy to find them without sugar or additives in the grocery store. I am positive it would not be difficult to make your own though if you wanted. In the interest of time – I bought them.
If you don’t know what Giarinera are, they are italian pickled vegetables – usually carrots, peppers and cauliflower. I prefer the hot type – but it’s really your call. Pepperoncini, of course are those cute greek peppers with a little kick.
A word to the wise, having made this many times – get the pepperoncini slices NOT whole – as when they cook down you will be left with stems stuck in your dinner!
1 grassfed beef pot roast
1 jar of pepperoncini slices
1 jar of hot giardinera
In a crock pot, place your roast and pour your veggies over top – liquid included. Place the lid on the crockpot and cook on low for 8-10 hours.
8 or so hours later, you have the most incredible roast with a spicy flair that took you no time and cost next to nothing to prepare.
I served this to the kids along side cauliflower “rice” which is by far their favorite food, my kids could eat cauliflower every day all day. This is another recipe that is so easy you’ll wonder why I bothered explaining it at all.
In my food processor I add:
2-3 cloves of garlic
1-2 green onion stalks
1 head of cauliflower cut into small chunks
process until the cauliflower is a grainy consistency the size of rice
In a deep walled frying pan, add 1-2 TBS of olive oil over med high heat and then add the cauliflower mixture. You’ll pan fry, it cooks very quickly, less than 5 minutes – you want it heated through. Sea salt and pepper to taste. That’s it! See, I promised you easy!
The best thing about cauliflower rice is that you can add any seasoning to it that you like. When I make it with pork I may add Turmeric for a little “yellow rice” flair, you can add cinnamon and nutmeg and pair it with apple walnut stuffed pork chops. The possibilities are endless. You can also cook the “rice” in coconut oil if you prefer. Again, it depends on the pairing I think.
Tuesday, My 7 year old daughter ate 3 plates of both the beef and the cauliflower rice and there was nothing left after the kids ate for my husband who was at softball!
Try it, I can’t wait to hear what you think.