Confession…. I used to be a Vegan. Then my body started doing weird things and I realized it wasn’t getting the nutrients it needed to function properly. (Some Vegans do great with this lifestyle choice, you have to do what is best for your body!)
So, back to meat I went. And away went Gluten! All the recipes I post in my Blog will always be Gluten and Wheat free!! FYI. 🙂
I have to be careful with red meat, technically I am allergic to it – I’ll save those details for another Blog Post! So, when we do eat it, which is about 2-4 times a month, it is ALWAYS organic and Grass Fed. Remember, what the animal ate, so shall you. So we try to keep it as clean and anti-inflammatory as we possibly can.
Tonight’s dinner was Slow Cooker Pot Roast with Parsnip Puree (The jury is still out on that addition! 😉 ) But the pot roast fell apart and the gravy was SO good.
It takes a little prep to get all the things ready for the crock pot, but 8 hours later it’s all worth it.
3-4 lbs beef chuck roast
1 onion, cut in half
1 cup chopped leeks
3 cloves of garlic
6-8 medium carrots, peeled and cut in half
1 18-20 oz jar of diced tomatoes (I prefer jar so that we are ingesting less chemicals!)
1 cup chicken or beef broth
1/2 cup red wine
3 branches of fresh thyme
2 prigs fresh rosemary
2 tsp sea salt, plus more to taste
Cracked black pepper
Place ALL ingredients in the slow cooker and cook on low for 8 hours. Then transfer roast to cutting board and cut into chunks. Discard the stems of the thyme and rosemary, then add half of the liquid, all the onions and half the veggies to a blender and puree. Add the chopped meat and purred veggies back to crock pot and continue cooking on low for another 1-2 hours. Add salt and pepper to taste, enjoy!!