1 (3 lb) boneless bottom round roast, trimmed of fat
fresh ground pepper
1 tablespoon extra virgin coconut oil
1 medium onion, thinly sliced
1 medium carrot, shredded
2 garlic cloves, minced (or pressed)
2 teaspoons Italian herb seasoning
1 (15 ounce) can tomato sauce
1 tablespoon Worcestershire sauce
1/4 cup dry red wine
Total Time: 8hr 20 minPrep: 20 minCook: 8hrYield: 8Level: easy
Sprinkle pepper on all sides of beef.
Heat oil in a wide nonstick frying pan over medium-high heat; add beef and brown well on all sides.
Meanwhile, in a 3-quart or larger electric slow cooker, combine onion, carrot, garlic, and herb seasoning.
In a small bowl, mix tomato sauce, Worcestershire, and wine; set aside.
Place beef on top of onion mixture.
Pour tomato sauce mixture over beef. Cover and cook at low setting until beef is very tender when pierced (8 to 10 hours).
Lift beef to a warm platter and keep warm.
Skim and discard fat from sauce, if necessary.
To serve, slice beef across the grain. Spoon some of the sauce over meat; garnish with parsley.
Serve remaining sauce separately.
This recipe does not contain many non-starchy vegetables. To maximize your results, it is highly recommended that you eat at least three servings of non-starchy vegetables via a SANE side dish or green smoothie along with this main dish.