Sarah Plato
Beef Pot Roast
2-3 lb grass fed org beef chuck roast
2 Tbsp org olive oil
3 sprinkles of organic thyme
2 sprinkles of org ground black pepper
3-4 sprinkles of pink salt
sprinkle of org garlic powder
9-10 baby yukon gold potatoes (enough to cover bottom cut in half)
1lb bag of long org carrots
2 org yellow onions
1 pkg org button mushrooms
1 cup water
1/3 cup org beef bone broth
1/3 cup org beef broth
1/3 cup org mushroom broth
1 decent size clove of org garlic, minced
To begin wash your potatoes cut in half and place on the bottom of your crock pot. Next, peel your carrots and cut off both ends then cut into thirds and place in the crock. Next, peel your onions cut both end off then cut into three slices and turn onto bottom and cut again into quarters and place in crock. Sprinkle slat, Pepper and Thyme on veggies and leave there.
Take out a large skillet and add your 2 Tbsp of olive oil and spread around using a paper towel. Turn onto med-high heat. Take out your chuck roast and place on a plate. Sprinkle your roast with salt pepper, thyme and powdered garlic then flip over and do same to the other side. Once the pan gets hot add your seasoned roast to sear 2-3 mins per side. Add your roast to your crock pot already filled with your seasoned veggies. Add the quartered mushrooms around the roast. Sprinkle salt, pepper and thyme lightly again and gently pour your water down one side and then gently pour you broths over meat and veggies and lid and set a timer for 6 or 8 hours.
