Paleo Crock Pot Roast with a Sugar Free Sauce – Chimichurri!

Paleo Crock Pot Roast with a Sugar Free Sauce - Chimichurri! - MyNaturalFamily.com #paleo #roast #chimichurri #recipe

Last night I was making grass-fed pork roast for dinner and I think it’s wonderful by itself.  It’s sooo much better than regular pork and so much healthier. But I was in the mood to put a sauce on it but my husband doesn’t eat any sugar, even honey, because of his Type II Diabetes so I didn’t think the regular accompaniment of bbq sauce would be good.  Then I remember that I’ve made this Chimichurri sauce before.  My husband love it.  I mean, really loved it.  He wanted to drink it.  This is a highly unusual response from my husband.  So next time you are making paleo crock pot roast, try this recipe for Chimichurri sauce to go with it.

Have you tried grass-fed pork before?  I’m spoiled where I live because I live close to Real Foods Market, which is like the Mecca of grass-fed beef, pork, raw milk and the best free range eggs ever!  They are also the owners of Real Salt and Redmond Clay.  If you eat Paleo and you have not stopped eating regular salt, you really need to research Real Salt and consider it because the crappy salt from the store (even sea salt) is not the same stuff they had in the Paleolithic Age.  Regular salt is processed and has lots of unhealthy additives.  Real Salt tastes awesome and only has the good stuff.  It’s actually healthy for you, unlike regular salt, which is very not healthy for you.

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Paleo Crock Pot Roast with a Sugar Free Sauce – Chimichurri!
 
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Ingredients
Instructions
  1. Put a either a frozen or fresh roast in the crock pot. Depending on the size, you want to cook it for 12-24 hours. Yes, you read that right. Nice and long and slow is best. Some days I cheat because I forget to put it in the night before. If you forget, just put it in first thing in the morning (all you do it put it in and sprinkle it with Real Salt.) and put it on high for 2-3 hours until it starts cooking and is unthawed. Then move it to low until it’s nice and fork-tender. If you’re getting close to dinner time and it’s not fork-tender then break it up with a knife as best as you can and then usually it is done without an hour.

 

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