- 2 Tbs coconut oil
- 3 lb sirloin or round roast, thawed
- 3 large peaches, peeled
- 2 Tbs balsamic vinegar
- 1/4 cup cilantro (stems removed and washed well)
- 1 tsp minced garlic
- 1 tsp salt
- 1/2 tsp pepper
In a large skillet over medium heat, heat coconut oil for 1 minute until hot. Add roast and cook for about 1 minute on each side until browned. Place roast in slow cooker and pour remaining oil on top.
In a Vitamix blender, add peaches, vinegar, cilantro, garlic, salt, and pepper. Blend on high for about 30 to 45 seconds until mixed well and smooth.
Pour peach mixture over roast.
Cook on HIGH for 5 to 6 hours or LOW for 8 to 10 hours until roast is tender and easily shredded with a fork.
If roast is still TOUGH, cook for 1 to 2 hours longer on HIGH.
TIPS FOR LEFTOVER TO ROAST: Make a salad with leftover roast, black beans, and tomatoes with balsamic vinegar and lime juice drizzled on top. Oh, it's absolutely heavenly.