Slow Cooker Beef Pot Roast

 

 

INGREDIENTS

6 LBS Grass-fed Beef Chuck Roast

1 Large Onion Cut Into Large Chunks

2 Cups Baby Carrots

6 Celery Stalks Cut Into Large Chunks

1 Cup Beef Broth

1 Cup Red Wine (Or Additional Cup of Beef Stock)

1 Tablespoon Thyme

1 Tablespoon Rosemary

Himalayan Salt and Cracked Pepper to Coat

ASSEMBLY

1. Coat all sides of the meat with salt and pepper.
2. Sear each side of meat on medium low heat for about 2 minutes per side.
3. While meat is searing place half of the veggies in the bottom of the crock pot.
4. Place meat in crock pot and pour wine and beef broth over meat.
5. Top with thyme, rosemary and remaining vegetables.
6. Cook on low for 9 – 10 hours.
7. Serve with cooked vegetables.

SERVES 10

HEALTH BENEFITS

Himalayan Salt:  One of the cleanest salts you can find. As opposed to conventional table salt that is heavily processed which removes its beneficial minerals.

Grass-fed Beef: Does it really need to be grass-fed? YES. Grass-fed beef contains significantly more omega-3 fatty acids than grain-fed beef. The optimal ratio of omega 6 to omega 3 fatty acids should be 2:1.   The Western Diet has excessive amounts of omega 6 fatty acids (resulting in a much higher 6 / 3 ratio) which can promote the onset of certain diseases like cancer, inflammation, and autoimmune diseases. Increased levels of Omega 3 fatty acids can show suppressive effects. The goal is to increase your omega 3’s by getting as close to the optimal 2:1 ratio. Your brain will thank you. PLUS, it contains more conjugated linoleic acid (CLA), a type of fat that’s thought to reduce heart disease and cancer risk.