Beef Pot Roast

★★★★

0 - Paleo, 2 - Crockpot - Tues

Prep Time: 30 mins Cook Time: 8 hrs Difficulty: Easy Servings: 2 servings

Ingredients

2 Tbs coconut oil

1 (2-3 lb) lean beef pot roast, rump roast, or chuck shoulder

2 yellow onions, sliced

3 carrots, quartered

1/2 tsp freshly ground black pepper

1 bay leaf

1 Tbs thyme

1/2 tsp oregano

sea salt (optional)

1 quart of organic beef broth

1 bag of frozen green beans

3 cups water

Directions

1. Mix freshly ground black pepper, thyme, oregano and sea salt (optional) together in a small bowl.
2. Rub mixture into meat on all sides of roast.
3. Heat a medium skillet (if cooking in a crock pot) or heavy bottomed oven-proof pan (if cooking in the oven) over high heat. 4. Add 2 Tbs coconut oil when hot.
4. Sear all sides of the roast and set aside.
5. Wash and prepare vegetables.
6. Put roast in crock pot, add vegetables, bay leaf and water, and cook on high until tender (4-6 hours). Or, preheat oven to 325℉, add the vegetables, bay leaf and water to the heavy bottomed oven-proof pan with the meat and roast for 2-3 hours.