I love this twist on pot roast! Lots of balsamic and rosemary flavor, served in a sweet potato/carrot gravy. Once it was cooked I pureed the veggies and the meat shredded pretty easily. I also grilled up some asparagus on the stove to go with it.
Balsamic Pot Roast
3 lbs. boneless chuck roast
2-3 sweet potatoes, cut in large pieces
4 carrots, cut in large pieces
1 large onion, sliced
3 springs rosemary
2 bay leaves
2 cloves minced garlic
1/3 cup balsamic vinegar
1 1/2 cups beef stock
Salt and pepper to taste
Season the roast on all sides with salt and pepper, then place in slow cooker. Top with everything except the potatoes/carrots/onions and cook on low for 6 hours. Add veggies and cook on high another 3 hours (this is not an exact science--meat should be shreddable and veggies soft when it's ready!). Also good with red wine in the sauce if you're not doing strict paleo.
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