Ingredients
Scale
- 2–2.5 lbs grass fed chuck roast
- 1 cup grass fed beef bone broth
- 1/2 lb parsnips (peeled and chopped)
- 1/2 lb carrots (I used rainbow carrots, peeled and chopped)
- 1/2 small onion (diced)
- 3–4 stalks of celery (chopped)
- 1 cup of caulirice
- 1 tsp coconut oil
- 2 bay leaves
- 1 tsp sage
- 1/2 tsp thyme
- 1 tsp pink salt
Instructions
- If your bone broth is gelled, dump it into the slow cooker and set to low to let it melt a bit (tip.. keep the fat in from the broth!)
- Add veggies to slow cooker
- Take the chuck roast and place it in a pan over medium heat
- Sear on each side, turning until the roast is slightly browned
- Add the roast to the crock pot and season with spices on each side, turning until its coated
- Keep crock pot on low and roast for 8 hours. Come back every two hours or so and spoon some broth over the roast to ensure it stays moist.
- Turn off crock pot and let cool for about 10-15 minutes
- In the meantime, cook caulirice in a pan with 1 tsp of coconut oil
- Serve caulirice with roast and veggies and enjoy!