There is something so comforting about a good roast. Add a sugar-free maple balsamic sauce, and it has my whole family going “mmmhhh” while they eat!

This maple balsamic roast recipe is also a great way to make a cheaper cut of beef tender and juicy.

Ingredients

3 lbs (about 1.36 kg) cross rib roast (beef shoulder roast)
3 turnips, thinly sliced
2 small shallots, sliced
1/4 cup beef bone broth
2 Tbsp avocado oil
1 Tbsp extra virgin olive oil
1 Tbsp sugar-free maple syrup
1 Tbsp balsamic vinegar
1 Tbsp kosher salt
1 tsp red chili flakes
Salt and pepper, to taste

Yields: 6 servings
Per serving*:
Calories: 657
Net carbs: 3
Protein (grams): 62
Fat (grams): 41

Prep time: 7 min
Cook time: 3 hrs 38 min
Total time: 3 hrs 55 min

* Net carbs and other nutritional information may vary based on brand used

Directions

Preheat oven to 350F.

Pat the beef roast dry, then rub with the kosher salt.

In a skillet, heat avocado oil over medium-high heat.

Add the roast to skillet and sear on all sides, about 5-8 min, then transfer to a baking dish.

In a small bowl, whisk together the beef bone broth, maple syrup, balsamic vinegar, red chili flakes, and season to taste with salt and pepper.

Pour the broth mixture over the roast, cover and bake for 3 hrs.

In a large bowl, toss the thinly sliced turnips and shallots in olive oil, and season with salt and pepper. Set aside.

Pull the roast out of the oven and uncover.

Spoon the juices over the roast, then add the turnip and shallot slices around it.

Return to the oven, uncovered, and bake for another 30 min.

Pull the roast out of the oven and allow to rest 10 min before slicing the meat.

Serve sliced roast with the roasted turnip and shallots, and top with a spoonful of the maple balsamic juices.

This roast is great paired with a crisp salad or other side dish of choice.