Wednesday, November 18, 2009

Paleo Pot Roast Chili

I'm home sick today. So no workout, but I'll share a paleo recipe. If you're a paleo-type, or thinking about trying it, be sure to check out the Paleo Resource Page (link on the sidebar) and let me know what you think.

Paleo Pot Roast Chili

This ended up as a combination of pot roast and chili. It's the best of both worlds - all the tenderness of pot roast and all the flavor of chili!

1 medium onion, diced
handful of peppers, minced (whatever kind you like)
1 Tbsp olive oil
1.5-2 lb eye round roast
1/2 cup red wine (could use beef stock instead to make it 100% paleo)
salt, pepper, and cayenne pepper to taste
1/3 can chipotle peppers in adobo sauce
1-2 tsp chili powder
2-3 tsp agave
1 can diced tomatoes

Put the diced onion in the bottom of the crockpot. Sprinkle the peppers on top. Drizzle the olive oil over the veggies.

Season the roast with salt, pepper, and cayenne pepper to taste and place it on top of the veggies.

Pour the red wine or stock over top, then add the chipotles in adobo sauce, then sprinkle chili powder on top. Drizzle agave on top of that.

Set it to cook for 8 hours on low.

When about 3 hours are left, pour the can of diced tomatoes on top.

When the 8 hours are up, pull the roast out, cut it into large pieces, and shred the pieces with two forks. Return the shredded meat to the crockpot and stir well. Season the chili to taste with salt, pepper, and hot sauce.

2 comments:

Jane said...

This looks like something Dad could prepare while I'm at work, toiling away. Sounds yummy - and easy.

Pili Grace said...

Mmmmm....

I'm putting that on the menu list for next week!