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Crockpot Roast Beef

January 10, 2016

 

It doesn't get much simpler than this!! A hearty favorite rich in protein, vitamins, and minerals to fortify you for winter, with a special winter salad suggested to be served alongside.

 

CROCKPOT ROAST BEEF

 

2 lb chuck roast

2 lb red or white potatoes, washed and cut into large chunks

1 yellow onion, cut into large chunks

4 carrots, washed and cut into large chunks

8 oz sliced mushrooms

4 cloves garlic, minced or pressed

1 tsp herbs de Provence

2 c organic low-sodium chicken or beef broth

  1. Season chuck roast with salt and pepper.

  2. On the stovetop, heat a large pot over medium-high heat and add 4 tsp grapeseed oil. When oil is hot, add the roast and sear on all sides. (This step is optional, but I do find that it makes the flavor of the meat pop more. You can even find crockpots that will allow you to brown on the stovetop, then slow cook in the heating unit, within the same container!)

  3. Place the roast in the slow cooker and add remaining ingredients.

  4. Cook 8-9 hours on low or 4-5 hours on high.

Makes 4 servings. 21 Day Fix container counts per serving: 2 red, 2 yellow, 1 green, 1 teaspoon.

 

Serving suggestion: I made this with a special winter salad of persimmons (2), endives (4), pine nuts (4 Tbsp), and ricotta (1 lb). Divided into 4 servings, this salad adds 1 green, 1 red, 1 blue per serving.

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