Lunch: Slow Cooker Apple Cider Pot Roast

Recipe by lknrn A melt-in-the-mouth pot roast marinated in apple cider and spices.

This recipe includes superfoods such as:

Cinnamon

Health benefits of Slow Cooker Apple Cider Pot Roast

Cinnamon is one of the best ingredients that someone with insulin sensitivity can eat. Half a teaspoon of cinnamon per day has been shown to be very effective at normalizing blood sugar levels. Cinnamon contains hydroxychalcone, which is thought to enhance the effects of insulin. It has also been suggested that Cinnamon prevents post-meal blood sugar spikes by slowing the gastric emptying rate - meaning that food digests slowly. (Reference: http://www.ncbi.nlm.nih.gov/pubmed/11506060).

Ingredients

8 cups apple cider
1 tablespoon brown sugar
1/2 teaspoon ground cloves
1/2 teaspoon whole cloves
1/2 teaspoon ground black pepper
1/2 teaspoon ground ginger
1/2 teaspoon ground cinnamon
1 (3 pound) bottom round roast
6 carrots, cut in half
6 potatoes, peeled and quartered
1/4 cup quick-mixing flour (such as Wondra®)
1 tablespoon dry brown gravy mix
salt and ground black pepper to taste

Instructions

Whisk apple cider, brown sugar, ground cloves, whole cloves, pepper, ginger, and cinnamon together in a bowl; pour into a resealable plastic bag. Add the roast, coat with the marinade, squeeze out excess air, and seal the bag. Marinate in the refrigerator for 24 to 48 hours.
Stir carrots, potatoes, marinade, and beef together in a slow cooker.
Cook roast in the slow cooker set to Low until meat is cooked through and tender, 8 hours.
Transfer 3 cups of the cider broth from the slow cooker to a saucepan. Whisk quick-mixing flour into cider broth; simmer until gravy thickens, about 5 minutes. Stir brown gravy mix, salt, and pepper into cider gravy.
Set roast, carrots, and potatoes on a serving platter; pour cider gravy over the top.

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