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Recipe: Crock Pot Beef Pot Roast
February 23, 2016
Nothing says home like the smell of a good pot roast or stew!
I hadn't had a pot roast in YEARS until my husband and I got into cooking some Paleo recipes we found online. We found one we loved and have since made it our own, with our own special tweeks. Now we cook this AT LEAST once a month during the Fall and Winter. It reminds me of home every time! Its super hearty and super healthy.
I'm not a huge meat eater, but this recipe I love! It gives us a much needed break from chicken, chicken, and more chicken in our week night meals. There is minimal prep and its a one pot meal, no need to make any side dishes!
Here is what you will need:
1 Tbsp Coconut oil
1 lb beef pot roast, rump roast, or chuck shoulder
(we usually get whatever is available at the butcher)
1 Yellow Onion (medium-small), diced
3 carrots sliced/diced (or you can use 1 small package of organic baby carrots)
2 celery stalks, diced
1-2 Large Russet Potatoes, cut into chunks
1 Bay Leaf
1 tablespoon thyme
½ teaspoon oregano
1 package onion soup mix *this is something we love adding for additional flavor. Not technically in the "clean" eats, but makes it extra tasty!
Salt and Pepper, to taste
1 small bottle of water, 16 oz size
1. Mix spices (thyme, oregano, salt, pepper) in small bowl.
2. Take your meat and rub the mixture on all sides of the meat.
3. Heat a Medium skillet over high heat with coconut oil. Brown/sear all sides of the meat so there is a nice crust on the outside and then place in Crock Pot.
4. Prep your veggies-Cut Onion, Carrots, Potatoes, and Celery and add them to the Crock Pot.
*note if you don't want the potatoes to be too mushy, then add them when theres about 3 hours left of cook time.
5. Add your Bay leaf, Soup packet, and Water to the Crock Pot.
6. Set to cook on LOW for 7-8 hours.
7. Again if you want your potatoes to be less “mushy” add them when there is about 3 hours left.
8. Before serving, remove bay leaves and shred meat in crock pot and let sit around 20 or so minutes to soak in the juices.
Serve and Enjoy!
This recipe makes about 4+ servings. Super good, healthy, and can be easily brought to work for lunch the next day.