Roast Beef and Sweet Citrus Salad
Author: Urban Paleo Chef
Prep time: 15 mins
Cook time: 10 hours
Total time: 10 hours 15 mins
A subtly spiced slow-cooked beef roast, combined with a quick, easy, delicious salad could be just the thing to bring you home with a smile!
  • 3-6 lb Beef Roast (Grass-fed for best flavor)
  • 4-6 Carrots, cut to 3-inch pieces
  • 4-6 medium Sweet Potatoes
  • 2 tablespoons each spice: Cloves, Turmeric, Sea Salt
  • Optional Spices: Ginger, Cumin, Paprika, Chile Powder
  • Sweet Citrus Salad (link for recipe here)
  1. Lay the roast in the middle of a slow-cooker or Crock Pot, leaving as much room around the outside of the roast as possible.
  2. Turn the slow-cooker on to the "Low" setting.
  3. Spice the roast by spreading the spices as evenly as reasonably possible onto the roast.
  4. Make sure that a little bit of the spices are sprinkled around the bottom of the slow-cooker too.
  5. Add the carrots around the base of the slow-cooker. Try to cover as much space as possible, so that the sweet potatoes will have to be laid on top of the carrots.
  6. Lay the sweet potatoes into the slow-cooker, leaving them on top of the carrots as much as possible. They will taste much better if they're held above most of the juices.
  7. Cover, and let cook all day.
  8. When you return home, prepare the Sweet Citrus Salad, serve, and enjoy!
If you're using any of the "Optional Spices" - be sure to remove an equivalent amount of the already recommended spices. Most roasts are best with simple, subtle flavors and flavor combinations. So carefully consider the end-flavor you have in mind when choosing which spices to use on your roast.
For reference, the "Low" setting on your slow-cooker should boil water, eventually; but it should take quite some time to get there.
Recipe by Urban Paleo Chef at