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!