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Freezer Meal: Balsamic Roast with Roasted Carrots

You can't go wrong with a good roast, am I right?! This recipe has a lot of unique ingredients I wouldn't normally use in a roast (tamari, honey, red pepper, etc.), but the combination is DELICIOUS! And the carrots? Those would be the perfect side to a number of other dishes. I might need to add those to our regular vegetable rotation. 

Ingredients for Roast - Serves 6 (10 points per serving)
  • 3 pound beef roast (chuck or round)
  • 1 cup beef broth
  • 1/2 cup balsamic vinegar
  • 1.5 tbs. tamari
  • 3 tbs. honey
  • 1/2 tsp. red pepper flakes
  • 4 cloves minced garlic
  • 1/4 tsp. ground clove
  • 1/2 tsp. onion powder
Ingredients for Carrots - Serves 6 (1 point per serving)
  • 2 pounds baby carrots
  • 2 tsp. onion powder
  • 2 tsp. garlic powder
  • 1/2 tsp. each salt and pepper
Prep Directions
  • Place roast in freezer bag; add all other ingredients and massage to combine, then seal and label (NOTE: After making the pork chops, I decided it would be much easier to combine the spices/liquids in the bag first, then add the meat and massage)
  • Place carrots in a separate freezer bag, and place spices in another separate, smaller bag and add to carrot bag; seal and label
Day of Directions
  • Remove both bags from freezer and let thaw in fridge 
  • Add roast to Crock-Pot and dump remaining ingredients on top
  • Cook on low for 6-8 hours
  • About 45 minutes before serving, combine carrots, spices and 2-3 tbs. olive oil in a large blow; toss to combine, place on baking sheet and roast in over at 415 degrees for 45 minutes
  • Remove roast from crock pot, break apart slightly and add a bit of juice on top; serve with carrots
This is the sixth of eight freezer meal recipes I'm sharing after attending a party sponsored by my local Farm Bureau. Recipe credit goes to Michelle Rudolphi -  check out her LivingIt Facebook page for more information or if you have any questions. 

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