Tuesday, February 1, 2011

Pot Roast with Basil, Tomato, and Pine Nuts on Zucchini

I'm always looking for new ways to prepare pot roast in the crock pot. I pulled this from one of my old recipe books. Just 15 minutes of preparation in the morning resulted in a delicious, tender roast. The 8 hour cook time left the beef very tender with just a little pink when I cut into it. I served this on top of sauteed zucchini ribbons, using the sauce to flavor the zucchini.

NOTE: Forgive the photo, my camera gave out on me after I took the picture of the ingredients in the crock pot so I had to use my phone for the final shot.

Adapted from Healthy Crockery Cookery, Mable Hoffman.

Serves 4.

1/3 cup dry-pack sun-dried tomatoes
1/2 cup boiling water
1 clove garlic, chopped
1 2-pound boneless beef chuck roast
1 Tbsp coconut oil or olive oil
1 medium onion, sliced
2 Tbsp fresh basil, chopped
1/4 tsp sea salt
2 Tbsp pine nuts, toasted
3 large zucchinis


  1. Place tomatoes and garlic in a small bowl. Pour water over them and let stand for 5 minutes.
  2. Warm oil in a large skillet. Place roast in the skillet and brown for about 5 minutes on each side; just long enough to develop a nice crust.
  3. Transfer roast to crock pot. Top with onion, basil, salt, and pepper. Pour tomato mixture over the top.
  4. Cover and cook on low for 8 hours or until roast is tender.
  5. Just before roast is ready, prepare the zucchini by shaving one side with a peeler (I use one like this OXO Y-peeler) or mandoline (like this OXO slicer). Discard (or compost) the outer layer and continue shaving long, thin strips until you reach the seedy core. Flip the zucchini and repeat the process on the opposite side. When you reach the center, repeat the same process on either side until all you have left is the core. Save the core to chop up and mix in with your eggs in the morning.
  6. Heat 1 Tbsp oil in a large skillet. Add zucchini ribbons and saute for about 5 minutes or until tender. Season with salt and pepper.
  7. Layer ingredients in the crock pot,
    set it to low, and enjoy your day!
  8. To serve, divide zucchini noodles evenly among plates, then divide meat evenly and place on top. Spoon tomato mixture and broth over everything and sprinkle with pine nuts. Enjoy!


  1. Thanks for this recipe Pam, made it yesterday and it was fantastic. Cole took leftovers for lunch today and I was a bit envious as there was only enough left for one. Also, referred a friend to check out your fantastic blog!

  2. I'm so glad you tried this one, Diane! I really like it, too. Cole's going to have to talk to my kids so they'll at least TRY a little bit. :-) Thanks for the great comments and for sharing Paleo Table!

  3. Sorry if I missed it, but I've read through the recipe several times and I can't find where or when you use the toasted pine nuts. Do you just sprinkle them on top at the end?

  4. Hi, Kate! Good catch! Yes, the pine nuts are sprinkled over the top at the end. I've updated the recipe to reflect that. Thanks for calling it to my attention. Hope you enjoy the recipe!

  5. This was AMAZING!!!!! I have a VERY picky 2 year old who ate more in a sitting than i have ever seen her eat before!

  6. Thanks, mymummashoes! I wish your 2-year-would come over and show my kids how to eat! :-) Glad you all enjoyed it. Thanks for letting me know!