Crockpot Grass-Fed Beef & Vegetable Roast

Grain Free. Gluten Free. Dairy Free. Paleo. AIP. 

I love this meal because when its done it tastes like a "restaurant quality" dish  BUT it only requires 15 minutes of hands-on time. So you can put the items into your Crockpot or Slow-cooker, go about your busy day, and then come to home to an amazing meal! This meat just falls apart in your mouth...its amazing!

In fact, my husband and I don't ever go out for Valentines Day ever since the food is way overpriced and the atmosphere is too loud and crowded.  Instead, we enjoy a home-cooked meal...this year, this dish is on the menu along with my favorite Grain-Free Ginger Cookies for a sweet treat.  If you don't eat potatoes, substitute your favorite root vegetable instead like parsnips, turnips, celery root, or yucca.

In our house, I like to use the leftovers the following day to make "Paleo Bowls" which is basically the leftover meat on a bed of seated kale or chard with the roasted veggies on top. If I'm out of the veggies from the crockpot, I will often roast a squash to accompany the dish.  You can get the details of this recipe plus others like it in our Anti-Inflammatory Winter Meal Plan: Week 1. Packed with super simple and delicious meals your whole family will love!  Check out the recipe below and enjoy...

Crockpot Grass-Fed Beef & Vegetable Roast (PRINT RECIPE)
Serves 4-6

Ingredients:
2-4 pound organic, grass-fed beef chuck roast
1 teaspoon dried herbs like thyme or rosemary
1 teaspoon ground turmeric
1 teaspoon salt
½ teaspoon pepper (optional)
1 teaspoon onion powder
½ teaspoon garlic powder/granules
1 cup organic beef broth
2 large carrots, chopped into 2 inch pieces
1 stalk celery, chopped into ½ inch pieces
3 red or white potatoes OR 1 sweet potato, chopped into bigger chunks
½ a large onion, quartered
2-4 springs fresh herbs like rosemary, thyme, or sage

Directions:

1. Combine dried spices, garlic granules, onion powder, salt, and pepper in a small bowl to make a rub.
2. Place veggies inside crockpot, arrange as flat as possible to create a “bed” for the roast
3. Rub the roast all over with the spices, then place it inside the crockpot on top of the veggies.
4. Pour beef broth into Crockpot.
5. Then add the fresh herb springs (if using) directly on top of the meat.
6. Cook on low for 8 hours or until meat shreds easily with a fork.
7. Shred with two forks and serve with extra juices from the crockpot.
8. Enjoy!

Let me know what you think by leaving me some feedback below...

~Billie