Easy Pot Roast
Food for thought:
Carrots contain vitamin A, antioxidants, and fiber. Evidence suggests that eating more antioxidant-rich fruits and vegetables, such as carrots, can help reduce the risks of cancer and cardiovascular disease.
Celery is rich in vitamins and minerals with a low glycemic index, reduces inflammation, and supports digestion.
Approximately 2.5 lb chuck roast
salt and pepper to taste
2 cloves of garlic, roughly chopped
1/2 cup onion, sliced
3-4 celery stalks, chopped
5-6 carrots, chopped
2 cups of beef broth
2 Tbs fresh parsley, chopped
Season your roast with salt and pepper. Sear in a hot pan until browned on all sides. Add to a crock pot.
Add everything but the parsley to the pot and cover. Cook on low for 6-8 hours.
Taste and season with salt and pepper as desired. Serve garnished with fresh parsley over roasted rutabaga, cauliflower puree, or the side of your choice.
Calories: 264 Fat: 16g Net Carbs: 2.5g Protein: 25g