It’s the start of regular season football, which means lazy Sundays at home watching the game, cheering for my beloved Denver Broncos. It also means I don’t want to spend an hour prepping dinner. When it comes to paleo, there aren’t many slow-cooker recipes out there, but a roast is a simple one. I love that I can just toss it together in the morning and it’s ready to go when we sit down to watch the game.
I will be a Bronco fan until I die, but that does not mean I harbor any delusions about my boys. That deal with Welker and Prater being suspended for violating the league’s substance policy? Duh. I’m not going to defend them. And how many times does a football have to hit you in the hands before you catch it? We still won against the Colts last night, but that doesn’t mean we deserved it. A couple of years ago we were a straight up second half team. Last year we did pretty well overall. This year? I hope we’re not going to be a first-half team, because that could get ugly.
Whoever you root for – and maybe you’re one of those that just likes the Super Bowl commercials – you can still have a hassle free Sunday dinner that comes together quickly and easily. You’ll note I don’t put any salt on the roast. Salt will draw moisture out, which is perfect for vegetables, but not so great for meat. When you make the gravy, remember to add a little salt. I served this with mashed red potatoes and roasted squash.
PS, I mentioned I’m reading It Starts with Food. I learned that root vegetables contain phytic acid, which is less than ideal for hormonal balance. By peeling the root vegetables before cooking/serving them, you’re able to remove most of the phytic acid. So much for keeping the skins on for fiber. Yet another nutrition myth dispelled.
For the roast:
1 chuck roast, about 2-3 pounds
1 onion, sliced thin
1 T. chili powder
1 tsp onion powder
1⁄2 tsp ground black pepper
1⁄2 tsp paprika
For the gravy:
Sea salt to taste
1-2 T. arrowroot powder
Rinse roast and pat dry. Slice onion and place 2⁄3 of it in the bottom of your crock pot. Mix together spices to create a rub, then coat all sides of the roast. Put the roast on top of the onions in the crock pot, fattiest side up, and top with remaining onions. Cook on low for 6-8 hours. Transfer to a serving plate and let stand a few minutes before slicing.
Remove onions from crock pot with a slotted spoon. Pour drippings into a small saucepan over mediumlow heat. Add sea salt to taste and whisk occasionally. Once your gravy has come to simmer, stir together arrowroot and just enough cold water to make it “pourable.” I recommend starting with less arrowroot and adding more if you want the gravy thicker. Whisk arrowroot into gravy and remove from heat after reaching desired consistency.