On busy days there’s nothing better than a slow cooker. Pop a meal in it, turn it on, and let it go. Come back at dinner time and it’s ready and waiting! The slow cooking of meat helps tenderize it, so even tough portions are tasty after a day in the slow cooker.
This marinated roast is a family favorite at our house. I love it because it’s easy and tasty, my husband loves it because of the tender juicy meat, and my kids love it because I don’t have to spend an hour before dinner slaving over a stove! Less meal prep = more time as a family. It’s a win-win-win.
- 3 lb. cross rib roast
- 2 c. red wine or kombucha
- 1/4 c. Bragg's liquid aminos (or coconut aminos for GAPS/paleo)
- 3 T. olive oil
- 1 onion, diced or chopped the way you like them
- 6-8 carrots, chopped into sticks like baby carrots (or just use about 1 lb. baby carrots)
- 2-3 t. granulated garlic or 1 head of garlic, minced
- basil, oregano, kosher salt & pepper, to taste
- Place roast in a zip-lock bag or a container with a cover. Pour kombucha and liquid aminos over the roast and marinate 1-2 hours.
- Turn slow cooker (I use this one) on high to heat up.
- Heat olive oil in skillet over medium-lowish heat. Add onions and stir-fry until caramelized (about 15 minutes).
- Add marinated roast and brown the sides to lock in the flavor.
- Place roast in preheated slow cooker along with onions and carrots.
- Sprinkle everything evenly with herbs and spices.
- Turn slow cooker to low and cook for 6 1/2-7 hours.
- I found the best way to prepare this dish is to start the roast marinating around 8 or 9 in the morning. While it's marinating, chop the onions and carrots. Right before removing the roast from the fridge, caramelize the onions and preheat the slow cooker. Stick everything in by 10 and it's all ready for dinner!