Balsamic Pot Roast

Yummy.  I love me a good pot roast!  This one…this is the best roast I have had in a while!!  It had a sweet tanginess to it that was truly delightful!!  Mixed with the classic warm, falling-apart nature of a roast…it was just the best!!  And since I adapted it from my Abel James app, I know that it is clean eating, which just adds another level of satisfaction to the whole deal.  It makes me happy, happy, happy!!  I hope you love it too.  Here’s the lo down:


What you need:

  • 2+ lb Beef Roast
  • Salt and Pepper
  • Paprika
  • Garlic Powder
  • Onion Powder
  • 2 Tbsp Coconut Oil or Grassfed Butter
  • 1 White Onion, Sliced
  • 2 Carrots, Peeled and Sliced
  • 1/2 C Balsamic Vinegar
  • 8 oz Tomato Sauce
  • 1/2 C Water
  • 2 Tbsp White Wine



And here’s how you do it!

  1. Coat both sides of your roast with all the spices.
  2. Heat your oil or butter in a cast iron skillet over medium-high heat.  Once it is hot (but not smoking hot ;)) place your roast in there and sear for about 4 minutes per side.
  3. In the mean time, combine the vinegar and tomato sauce in a bowl.
  4. Place the onions and carrots in the bottom of a crock pot (you don’t want it to be a huge crock or else your roast wont be cooking in the juices!) and place the roast on top of them.
  5. Dump the tomato/vinegar mixture over the meat.
  6. Add the water and white wine to the pan you seared your meat in to deglaze the pan.  Scrape up any leftover goodies, then dump this sauce over the meat as well.
  7. Turn the crockpot on low and cook for 6-8 hours.


And you’re done and ready for yummy yummy deliciousness!


See the pictures!  Unfortunately, pot roast is very difficult to make pretty for pictures.  But here’s my attempt: 🙂

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Getting that bad boy nice and flavorful!

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Sear both sides

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Aint it pretty? Few things make me happier than a beautiful seared piece of meat!

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Place the veggies in the bottom of the crock pot

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Place the roast on top

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Stir together the vinegar and tomato sauce and pour it on top

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Pour the water and wine into the hot pan to deglaze.  Pour the liquid on top of the roast as well.

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Cook on low for 6-8 hours, then enjoy your tasty treat!!

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The veggies were delicious as well as the roast…the flavors all through were just amazing.  🙂  Let me know what you think!!  How do you like making your roast?



Saucy Paleo Pot Roast

Haha.  I really wasn’t trying to be inappropriate with the title.  But it still makes me laugh!  I am so mature!! In fact, I am mature to the point that as soon as I finish this post…I am going to curl up with a puppy, a blankie, and watch a Disney movie because I have the house all to myself for the next four hours!!  Anyways.  Back to saucy pot roast.  I call it that because this recipe does in fact make a lot of sauce, one that you MUST NOT throw away!!  I poured mine right into a tupperware and put it in the freezer, and a week later had a fantastic meal completely transformed but with the same leftover sauce!

I have made a decision in my life.  I am in love with pot roast.  It just may be my favorite.  It’s so easy…and almost impossible to mess up.  I have lost my faith  in a lot of crock pot meals.  But never pot roast.  Never.  NEVER!  Yummmm.

So this is a pot roast recipe, just ever so slightly adapted from the great Abel James, Fat Burning Man.  It sounded so good I could barely find anything to change, so I just added a little spice with my favorite: Red Pepper Flakes.  Yeah baby!  Oh, and I left my roasts whole…he chunked his up.  🙂


So, here’s what you need:

  • 4 lbs (ish) Chuck Roast (I used 2)
  • 32 oz Canned Diced Tomatoes
  • 12 oz Tomato Paste
  • 12 oz Tomato Sauce
  • 8 Cloves of Garlic (Man after my own heart!), mined
  • 1 Onion, Chopped
  • 4 Carrots, Sliced and Peeled
  • 2 Stalks Celery, Chopped
  • 1 Tbsp Dried Oregano
  • 1 Tbsp Dried Thyme (Alternately you could substitute those both out for 2 Tbsp of homemade Italian Seasoning)
  • Salt and Black Pepper to taste
  • 4 Bay Leaves
  • 1/2 tsp Red Pepper Flakes (or to taste)


And here’s how you do it:  It’s REEEEAAAAALLLLLY hard! <—–Sarcasm!!

  1. Place your roast(s) in the bottom of your crock pot.
  2. Combine all other ingredients in a bowl, making sure they are mixed up real nice.
  3. Pour sauce all over meat, set the crock pot on low, and forget it for 8-10 hours.  I’ll show you what I served it with in a couple days!  A-ma-za-zing.




Get your lovely chunks of meat.  Gaaaaaah what could make you happier than that?!


Stack them in the bottom of your crock pot…


Put all the other ingredients together in a large bowl…


And mix those suckers up!!!


Dump it all over the roast…set it and forget it!!  Preferably low for 8-10 hours.


Pot roast is really hard to get a nice picture of, since it is tender meat falling apart smothered in things of similar color since they’ve all cooked together.  But I think you get the idea.  Delicious!


Nothing is quite as satisfying as a pot roast!!  Go try it!!  And remember!!! SAVE THAT SAUCE!!!!


Sweet and Sour Cabbage Rolls (Slow Cooker!)

Cabbage rolls.  How is it that I had gone 22 years without even hearing of them?  Am I the only one that didn’t know what a cabbage roll is?  For real.  This was a total “WHERE HAVE YOU BEEN ALL MY LIFE?!” moment.  They outdid my expectations by far.  I usually don’t get excited about cabbage.  I’ve gotten to the point where I love some purple cabbage in my salad, but that’s as far as I have gone.  Don’t really like coleslaw.  Hate the smell of the cabbage juice my dad would always make in efforts to be super healthy.  Just really was not excited about cabbage.  Until now.  Now I am excited about cabbage.  Cause these were yummy.  Delicious, in fact.  Hearty.  Warm.  And has a sweet but tangy sauce that was just so fantastic.  Darn it, why do I always write these when I’m hungry?!  Gaaaaah tummy grumbles!!!  Anywho…it reminded me of some sort of Asian roll…with cabbage instead of some deep fried wrapper, and with a sauce reminiscent of sweet and sour!  But SO much better for you.  Again, eliminating the mystery.  You know what is going in to these 🙂  That’s one of my favorite things about cooking at home 🙂

I left these out on the counter the day I made them, because they were super hot and I was in a rush to get to church on time.  As I was climbing into my car to leave, my mother in law popped her head out of the front door and yelled out “TAB ARE THESE CABBAGE ROLLS?!  CAN I HAVE SOME?!”  Of course I said yes…she seemed so excited for food, which doesn’t happen often.  Especially food with meat in it!  About an hour later I got a text from her that said something along these lines, “All I can say is wow Tab, delicious!”  That is quite the compliment.  Do you want that kind of reaction from your fam?  Well then read on!  This would be a great healthy dish that you could get the little ones to eat!  What kid doesn’t like sweet and sour, eh?  😉

Adapted from

So, here’s what you need:

  • 1 Head Cabbage
  • 1/2 C uncooked rice, I used brown basmati
  • 1 Egg, beaten
  • 1/4 C Unsweetened Original Almond Milk
  • 1/4 C Minced Onion
  • 3 Cloves Garlic, Minced
  • 1 tsp Salt
  • 1/2 tsp Black Pepper
  • 1 lb Ground Beef
  • 1 Can Tomato Sauce (15 oz) If you take the time to look, you can find some without sugar in it 🙂
  • 1 1/2 Tbsp Agave (More if you want it sweeter, you can taste and adjust)
  • 2 tsp Worcestershire Sauce (Try and find some without sugar or corn syrup, I am in the process of using up what I have, but I know there has to be some at the health food store or something!)
  • 2 Tbsp Lemon Juice


And here’s how you do it:

  1. First, get your cabbage boiling so it will be nice and soft!!  Get a large pot of water boiling, add your head of cabbage, and boil till tender, about 2-5 minutes.  Take it out and gently peel off 10 leaves.  If the first few layers come off easily, but the under layers start to break, feel free to toss it back into the boiling water for a few minutes.  That’s what I did 🙂
  2. Now for your filling!!  Combine your rice, egg, almond milk, onion, garlic, beef, salt and pepper.
  3. Work station time!  I love setting up my little work stations!  I had my bowl of filling on one side, my cutting board and cabbage leaves in front of me, and my crock pot on my other side!!  Lay a cabbage leaf flat on the cutting board, and plop about 1/4 C of the filling towards one end of it.  Now you are going to kind of roll it up like a burrito.  You can either fold the ends in now and then roll it up all the way…or you can roll it up first then use your finger to shove the ends inside.  Whatever is easiest for you.  It should just be sealed and look like tiny burritos when you are done 🙂
  4. Stack inside your crock pot.  Repeat for the rest of the leaves/filling.
  5. Combine the tomato sauce, agave, Worcestershire sauce, and lemon juice.  Taste and adjust if you want more sweet or sour 🙂  Dump the sauce over the cabbage rolls, put the lid on, and cook on low for about  hours 🙂  I love this kind of meal.  You can clean up your kitchen, and go about your day being productive, all the while smelling the delectable fruits of your labor!!  Or you can be like me, and not be productive…you can make a smoothie, put the baby down for a nap, sit down and chat with her mom for a while, then turn on a ridiculous movie 😀  I hope you enjoy this fantastic recipe!  It kind of blew my mind.  What a great and interesting combo!


Pictures!  Pictures!  Pictures!

Bring a large pot of water to boil.  Add the cabbage, boil for 2-5 minutes, drain, and peel off 10 leaves.  If they begin to break, return to boiling water for a few more minutes.  They need to be soft enough to roll 🙂

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Combine rice, beef, garlic, egg, salt, pepper, onion, and almond milk. Cabbage Rolls 1Cabbage Rolls 2

Now, get distracted by a ridiculously cute 2 year old running circles around you in a bike helmet.  Gosh I love her ❤

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Now get back to business, because these have to cook for a long time, haha.

Place 1/4 C of the filling on one end of one of the cabbage leaves.  Roll up and tuck in the ends, like a burrito.

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Stack into your crock pot!
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Mix up the tomato sauce, agave, lemon juice, and Worcestershire sauce.  Taste and adjust if you want it more or less sweet 🙂

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Now pour over the cabbage rolls…

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Cover and cook on low for 8 hours!  While you wait, you can clean your kitchen, do some laundry, play with the kids, or…be awesome like me.  Put the baby down for a nap, and watch a movie that you should have seen long, long ago.  Who can tell me what this is?

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Who knows that movie?!  “Why have you not been baptiiized?!”  Haha.  It was about time I finally watched it.  I swear my little brother and his best friend communicate solely in quotes from this movie.  So random.  So strange.  So fantastic.  Haha.  I’m so glad I can finally speak their language!!  Anyways!  Go do something fun because you already have dinner prepared and all you have to do is wait!!!  Now go take them out and devour!!!  Cabbage Rolls 11Cabbage Rolls 12

You know you want that!  SO GOOD!  I hope you enjoy!