top of page

Pot Roast

A delicious classic American meal that brings the comfort of family together.

Recipe: Serves 2 meals

2 1/2 - 3 lbs - grass fed rump roast

8 organic medium potatoes - bite sized ( do not peel)

1 large organic onion - diced

6-8 small sized organic carrots - cut into 1/2 inch circles

6-8 organic "inners" of celery - cut into 1/4 inch crescents

1/2 cup organic soy sauce

3 oz. organic tomato paste (mix with a little water for slurry)

4 small springs organic fresh rosemary - minced (about 3 tbsp.)

5-6 organic cloves of garlic - minced

1 tbsp. Jamaican seasoning - (available at Sprouts)

1 tbsp. smoked paprika

1/2 tsp. lemon pepper

1/2 tsp. turmeric

2 tbsp. organic tapioca

16 oz. organic frozen green beans

6 quart crock pot

Add ingredients in crock pot in this order:

Potatoes

Rosemary - sprinkle on top of potatoes

Rump roast in middle - make a little indentation for it

Seasonings on top of roast: garlic, Jamaican, paprika, pepper, and turmeric

Soy sauce on top of roast

Tomato paste on top of roast

Tapioca on sides of roast

Carrots on top of potatoes

Onions over all

Celery over all

Fill with water to almost 2/3 's. Cover and cook on high for 5 hours.

Pull roast out and carve. Add in the green beans and stir all the vegetables and sauce well to incorporate and thicken.

Tip: The green beans will cook from a frozen state in the hot vegetables

and sauce, while you carve the roast.

Either add roast back in, stir, and serve OR spoon vegetables and sauce on to

a serving platter and then place meat on top and add a little sauce. Enjoy!

Related Posts

See All
bottom of page