PREP TIME: 15 MINUTES
COOK TIME: 4 TO 8 HOURS
SERVES: 6
INGREDIENTS:
• 2 to 2-1⁄2 pounds boneless, grass fed chuck roast
• 1 large sweet onion, quartered
• 4 medium-size carrots, peeled, halved, and quartered lengthwise
• 1 large sweet potato, peeled and chopped into cubes
• 2 cups butternut squash, cubed
• 1 (406 gram) can tomato sauce
• 3 tbsp tomato paste
• 1⁄4 cup apple cider vinegar
• 1 tbsp Dijon mustard
• 4 cloves garlic, minced
• 2 tsp minced fresh ginger
• 1 tbsp xylitol or honey
• 1⁄2 tsp salt
• 1⁄2 tsp pepper
• 1⁄2 tsp cumin
• 1⁄2 tsp turmeric
• 1⁄4 tsp cayenne pepper
• 1/8 tsp cloves
DIRECTIONS:
1. Combine onions, carrots, sweet potato and squash in a slow cooker.
2. In a medium-sized bowl, whisk together tomato sauce, tomato paste, vinegar, mustard, garlic, ginger, xylitol, and spices until well combined.
3. Place roast over vegetables and pour sauce over top.
4. Cook on high for four hours or low for six to eight hours, until meat is tender and cooked through.
Source: 150 Healthiest Slow Cooker Recipes on Earth by Jonny Bowden, PhD CNS and Jeannette Bessinger, CHHC
