Peach Roasted Beef with Summer Vegetables

Serves 4

Beef Ingredients:

  • 2 tbsp. coconut oil
  • 3 lbs. round roast
  • 3 large peaches, peeled
  • 2 tbsp. balsamic vinegar
  • 1/4 cup cilantro, de-stemmed
  • 1 tsp. sea salt
  • 1/2 tsp. fresh cracked pepper

Veggie Ingredients:

  • 2 medium potatoes, cut into 1″ cubes
  • 2 large carrots, cut into 2 ” long pieces
  • 1 large zucchini, cut into 2″ cubes
  • 1 large tomato, cut into 1″ cubes
  • 1 onion, sliced
  • 1 tbsp. coconut oil

Heat coconut oil in a large skillet over medium heat for 1 minute until hot. Add roast beef, allowing to cook for 1 minute on each side to brown it. Place roast in large slow cooker. There should be additional room around the beef in the slow cooker. In a blender, combine peaches, vinegar, cilantro, salt and pepper. Blend until smooth. Pour over roast. Cook covered in oven on high temperature for 5-6 hours or on low temperature for 8-10 hours. During the last hour of roasting, toss all veggies in coconut oil and place in roasting pan with beef.   Remove when veggies are cooked and beef is shredded with a fork. *Consider making additional roasted vegetables to use on pizza tomorrow.

Recipe adapted from:



Sign up to receive our newsletter