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Crockpot: Roast: Pot Roast Recipe

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This recipe for Crockpot: Roast: Pot Roast is from The Harmon's Cookbook, one of the cookbooks created at FamilyCookbookProject.com. We'll help you start your own personal cookbook! It's easy and fun. Click here to start your own cookbook!
Category:
Category:
Ingredients:  
Ingredients:  
Kosher salt (I use Truffle salt)
Freshly ground black pepper (I don't use)
1 Bottom Round Roast (recipe calls for 1 boneless chuck roast but I prefer Bottom Round Roast (3 to 4 pounds)), patted dry
4 carrots, peeled and cut into large chunks
1 medium onions, diced (I used red onions)
Parsnips and/or sweet potatoes (*you can use regular potatoes but the modern Paleo diet suggests non white potatoes)
2-3 cloves garlic, peeled (I used 2-3)
1 LARGE can (28 ounces) diced tomatoes, with juices
2 Bouillon cubes (recipe calls for 1 cup gluten-free beef stock (be sure to read labels) or homemade bone broth)
Directions:
Directions:
1. Season chuck roast generously on both sides with Kosher salt and freshly ground black pepper.

2. Place the red onions & carrots on the bottom of the crock pot and top with the roast. Place the potatoes around the meat. Add garlic, canned tomatoes, broth. Cook the roast on low for 8 hours or until meat is 160º.

 

 

 

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