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Slow Cooker Pot Roast and Root Veggies

SlowCooker Pot Roast and Root Veggies 600x600

Makes 6 Servings | Prep time: 15 minutes | Cook time: 6-8 hours

Nutritional Info | Calories: 425 | Protein: 48 | Fat: 19 | Carbs: 17

Dairy-Free, Gluten-Free, D.TOX

INGREDIENTS

  • 2.5 lb. boneless beef chuck roast
  • 2 cups peeled, sliced carrots
  • 2 cups peeled, sliced parsnips
  • 2 stalks celery, chopped
  • 1 medium onion
  • 1 Tbsp. coconut oil
  • 2 cloves garlic, peeled, diced
  • 1 ½ cups water or beef broth
  • 1 teaspoon rosemary (dried or fresh)—parsley could work too!
  • 1 teaspoon dried basil
  • Salt & pepper to taste

DIRECTIONS

  1. Melt coconut oil in the skillet. Pat dry the roast and then place on hot skillet. Brown all sides of roast over high heat for approximately 3-4 minutes per side.
  2. Place the roast in the slow cooker and add the other ingredients.
  3. Cover and cook on low setting for 6-8 hours, or until meat is tender (you could also cook on high for 4-5 hours, however, roast may not be quite as tender).
  4. Use tongs or a slate spoon to remove roast and veggies.

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