This week I made a HUGE pot roast.  I’m going to be eating it for days!  It turned out okay.  I think I made a mistake when I prepped it the night before and put the vinegar in.  I think sitting in vinegar all night made the taste a little strong. Next time I would put the vinegar in right before turning the cooker on for the day.  But it was still good!

2 tablespoons coconut oil

5 pound bottom round and chuck roast

5 cloves garlic, minced

2 onions, diced

2 teaspoons oregano

1 teaspoon sea salt

1 teaspoon black pepper

4 medium carrots, sliced

3 celery stalks, sliced

4 turnips, chopped into cubes

1 cup beef broth

1 cup red wine vinegar

Turn your slow cooker on high while you begin to prepare the dish.  In a large skillet, heat up coconut oil.  Once hot, place the roast into the pan and sear it on all sides (about 2 minutes each side).  Transfer the roast to the slow cooker.  Place all the remaining ingredients into the cooker and place the lid on it.  Cook on low for 8 to 9 hours.

The meat is so tender on this and the veggies melt in your mouth! Note that I didn’t peel my veggies.  I believe that a lot of minerals and nutrients reside in the skin so I leave it on.  Just make sure to really scrub it clean!  Another super easy week day meal and it’s Paleo!  Happy cooking!