Paleo Crockpot Balsamic Roast Beef and Spinach Parm Quinoa

Tonight's dinner was pretty good!  Here is the recipe!

**The Spinach Parm Quinoa is not Paleo, but it was my side dish and was yummy!

Ingredients

• 3-4 pound roast (I usually use a chuck roast, but any roast works!)
• 1 medium onion, diced
• 6 cloves garlic, minced Garlic
• sliced baby carrots
• sliced bell peppers
• 1 cup chicken or beef stock or broth
• 1/2 cup balsamic vinegar
• 2 tbsp coconut aminos
• pinch or 2 of red pepper flakes
• sea salt and pepper to taste

1. Place your whole roast in a crockpot fat side down.
2. Add remaining ingredients over the top of the roast. Add additional salt and pepper to the top of the roast.
3. Cover and cook on low for 8 hours. You know it is done when the top is browned and the meat shreds very easily with a fork.
4. Remove the roast from crockpot.
5. Blend remaining juices and onion/garlic in the crockpot with an immersion blender for your gravy until you reach desired consistency.
6. Serve gravy with roast beef. If I happen to have chives or parsley growing in my garden, I'll usually snip some off to serve on top of the cooked roast, too.
7. Enjoy!

Spinach Parmesan Quinoa

• 1/2 onion, chopped
• 2 cloves garlic, finely chopped
• 1 tbsp coconut oil
• salt and pepper
• 1 cup quinoa
• 2 cups chicken stock
• 2 handfuls baby spinach
• 1/2 cup grated paremesan

Heat olive oil over medium heat in a medium saucepan.  Add onion and saute for 5 minutes.  Add garlic and saute for 1 more minute.  Season with salt and pepper.  Add quinoa and saute for about 2 more minutes.

Stir in chicken broth and bring to a boil.  Reduce heat to low and simmer covered for about 15 minutes until liquid is absorbed.

Add Spinach to quinoa and stir.  Once spinach starts to wilt, stir into quinoa and stir in parmesan.  Serve immediately.

ENJOY :)