Italian-Style Chuck Roast and Romaine prosciutto salad

Roast:
3 lb boneless chuck roast, trimmed and cut into 1-inch pieces
1/4 c. almond flour
1 tsp. garlic salt
1 tsp. lemon pepper
2 T coconut oil
14.5 oz can organic chicken broth
6 cloves garlic, minced
1 large onion, chopped
1 green bell pepper, chopped
8 oz package sliced mushrooms
14.5 oz can fire-roasted tomatoes

Combine roast, flour, garlic salt and lemon pepper in a large bowl; toss to coat roast.  Heat olive oil in a large skillet over medium-high heat.  Add roast; cook 8 minutes or until browned on all sides; add 1 cup chicken broth to the skillet, stirring with a wooden spoon to loosed browned bits.  Transfer roast mixture to a 5-7 quart slow cooker.  Add garli, onion, bell peppers, mushrooms, tomatoes and remaining broth.  Cover and cook on low 8 hours

Salad:
2 heads Romaine lettuce
1/4 c olive oil
1 T balsamic vinegar
1 tsp raw honey
3 oz thinly sliced prosciutto
1/4 c. chopped toasted pecans
1/2 c. chopped carrots
1 cucumber, sliced

Wash and chop lettuce, and divide between six plates, sprinkle carrots, cucumber and top with prosciutto.  Drizzle with vinaaigrett (combine oil, vinegar, and honey) and sprinkle with pecans (toast pecans in a dry skillet over medium heat until fragrant).