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organic grass fed beef pot roast with carrots, tomatoes and parsley

Pot Roast

Ingredients:

  • Organic Chuck Roast
  • 1 ½ Tbsp Canola Oil
  • ½ tsp Cinnamon
  • 1 tsp Coarse Ground Pepper
  • 1 tsp Kosher Salt
  • 1 Packet Onion Soup Mix
  • 2 Cups Water
  • 5 Fresh Scallions
  • 1 ea. Red, Yellow, Orange and Green Pepper
  • 1-2 Cups Fresh Mushrooms
  • 1-2 Cups Baby Carrots

Directions:

Set Crock Pot to 8 Hours (Low). Rub Roast with Canola Oil and season evenly with Cinnamon, Pepper and Salt. Pan Sear (1 minute per side) over medium-high heat to lock in juices. Remove from heat and place in Crock Pot. Whisk Soup Mix with Water and pour over Roast. Chop Scallions, Peppers, Mushrooms and Carrots into slightly larger than bite-sized pieces and add to pot. Cover with lid and slow cook. * For a thicker broth, stir 2 teaspoon of corn starch (mixed with water to a fluid “glue-like” paste without lumps) into the pot halfway through.

Meal Ready In 120 Minutes