Pot Roast
As the seasons change I start to crave more comfort food. Even though it’s still 80 degrees outside in AZ I’m elated that winter is officially upon us. Christmas is by far my favorite holiday. I count down the days till all 30+ of my crazy family members are headed up to the mountains for a week of laughing, drinking, cooking, and games. This pot roast recipe is the perfect comfort food for a night in with a cozy fire and a little Hallmark channel in the background. There is nothing like the Hallmark channel and comfort food to get you in the Holiday spirit ;). In our house we start getting ready for Christmas as early as possible. Believe it or not all of my Christmas shopping is complete, yes I am that person. So throw on that Santa hat, bust out some pot roast, and cozy up on your sheep skin rug (with the fire blazing) to a “A wish for Christmas” (airs on October 29th) to kick of the Hallmark Christmas countdown!
Ingredients:
- 4lb grass fed roast
- 2 cups organic beef broth
- 2TB GF cornstarch (like Arrowroot)
- 6 cloves minced garlic
- S&P
- 4 bay leaves
- 3 sprigs fresh organic thyme
- 4 organic white sweet potatoes
- 2 organic sweet onions
- 6-8 organic carrots
Directions:
- Preheat oven to 325 degrees Fahrenheit
- At the bottom of your roasting pan stir your beef broth and cornstarch together
- Salt and Pepper Roast and place in pan on top of broth
- Prep your veggies; peel the sweet potatoes and cut in half, peel your carrots and cut in half, and chop your onion into huge chunks
- Place all of your veggies around roast
- Rub minced garlic on roast and in crevasses
- Place thyme and bay leave around roast
- Put lid on roasting pan and bake for 4 hours. If meat is not tender enough to pull apart with fork bake for additional 30 min.
BY OFG FOODIE KRISTIN
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