Everybody loves pot roast, right? Well, here's an easy recipe guaranteed to please the whole family. Expect about 15 minutes of prep time and 3 to 8 hours cook time, depending on the method of cooking you choose to use. You can also expect a lot of very satisfied taste buds! This recipe can be found in Dr. Kellyann's Bone Broth Diet by Kellyann Petrucci, MS, ND.
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|2½ - 3 pound beef roast||1 tsp sea salt|
|½ tsp ground black pepper||2 cloves garlic, smashed|
|1 bay leaf||2-3 sprigs fresh thyme or ¼ tsp dried|
|1 sprig fresh rosemary or ¼ tsp dried||1 onion, cut into wedges|
|2 carrots, cut into 2" slices||2 ribs celery, cut into 2" slices|
|1 cup TFC Organic Beef Bone Broth|
Spray or brush a large skillet with coconut oil and heat over medium-high heat. When the pan is hot, sear the meat for 4 to 7 minutes, or until browned on all sides.
To use a slow cooker: Put all the ingredients in the cooker, cover, and cook on low for 6 to 8 hours.
To use the oven: Preheat the oven to 300° F. Put all the ingredients in an ovenproof Dutch oven or roasting pan, cover, and bake for 3 or more hours for a 3-pound roast or 4 or more hours for a 4- to 5-pound roast, or until fork-tender.
Reduce the heat to 200° F. Remove the meat from the pan, pull it apart with a fork, and return it to the pan immersed in juices. Return the pan to the oven for about 20 minutes. Remove and discard the bay leaf before serving.
The leanest cut is a rump roast; other cuts include chuck roast, bottom round, and brisket. Because the cuts used for pot roast tend to be tougher than other cuts, they should be cooked on low heat so the fibers get broken down, which softens the meat.