Slow Cooker Pot Roast

Ingredients

• 1.5 lbs of grass fed beef rump or chuck roast

• 4 carrots, cut into rounds

• 1 onion, sliced

• Any veggies of choice – fine without but I love green beans in mine

• Ghee for sautéing

• 3 cups bone broth

• 2 tbsp garlic, minced

• 3ish tbsp salt ( I don’t measure!)

• 1 tbsp pepper

• 1 tbsp each  – garlic and onion powder

• 4 tbsp coconut aminos

• 4 cups of baby potatoes, sliced

Instructions

1. Turn on slow cooker and add broth and potatoes

2. Sautee  garlic, onion and carrots in ghee + salt until softened and slightly caramelized.

3. In the same pan split the carrots and onions to both sides.  Add the meat and more ghee to the pan. I season each side of the meat with more salt and pepper, then brown each side while also adding 2 tbs of coconut aminos for extra sear. (usually about 4-5 minutes each side)

4. Once browned, add meat, carrots and onions to the slow cooker along with the additional onion and garlic powder and coconut aminos.

5. Cook on low for 8ish hours until meat shreds easily or 4-5 hours on high.