15oztomato saucecanned, look for one with no sugar added
½cupsun-dried tomatoes in oil
½cupbalsamic vinegar
1cupdatespitted and chopped
1oniondiced
4clovesgarlic minced
Rub -
1tspdried sage
1tspdried rosemary
1tspgarlic powder
½tspchili flake
2tspsea salt
1tspblack pepper
Sweet potatoes -
2sweet potatoes
¼cupalmond milkunsweetened
1tbspghee
1tspfresh rosemarychopped
1tspsea salt
1tspblack pepper
Instructions
Using paper towels, pat the chuck roast dry. Then rub the dry rub all over, coating each side. Place the roast and remaining ingredients into the crockpot and cook onlow for 4-6 hours. You’ll know the short ribs are done with they’re fork-tender, i.e, they’ll gently fall apart with the smallest prod.
Once the ribs are cooked, turn the crockpot to ‘brown’ and shred the meat, letting about ½ the remaining sauce absorb.
Meanwhile, preheat the oven to 400°F. Bake the sweet potatoes for 45-60 minutes. After they’re baked and soft, remove the skins. Using a hand mixer, mix the sweet potatoes with the remaining ingredients until smooth.