Naturally Nourished Pot Roast Recipe
NATURALLY NOURISHED POT ROAST RECIPE
FOOD AS MEDICINE:
Our pot roast recipe is a great make-ahead, one-pot meal and the leftovers get better each day! Chuck or rump roast will be a more affordable option and is made tender by braising in the slow cooker with aromatic herbs, bone broth, and vegetables. Grassfed beef is rich in anti-inflammatory and heart-healthy omega-3 fatty acids and CLAs and is free from added hormones and antibiotics found in conventionally raised animal products.
4 pounds grassfed chuck roast
2 teaspoons sea salt, plus additional to taste
1 teaspoon coarse ground black pepper, plus additional to taste
4 tablespoons butter
2 yellow onions, peeled and quartered
2 bunches of carrots, unpeeled, cut into 2-inch pieces
2 bunches curly kale, stems removed and torn into 2-inch pieces
1 pound Yukon gold or red potatoes, cut into quarters
1 1/2 cups red wine
10 cups bone broth, chicken or beef
2 tablespoons tomato paste (optional, some people don’t want to open the can just for this amount)
6 sprigs of rosemary
4 sprigs of fresh thyme
Generously salt and pepper the chuck roast and bring to room temperature. In a hot cast iron skillet, add 2 tablespoons of butter and begin to pan sear each side of the roast browning on 4 to 6 sides. Once browned place in slow cooker on high heat.
Then add remaining 2 tablespoons of butter along with onions and carrots to pan. Allow to sauté for about 4 minutes and then add in wine to reduce browned bits from pan. Add this mixture to slow cooker placing below around roast. Mix in raw kale and potatoes, distribute evenly around roast, and combine well with carrot-onion mixture. Once well blended, pour in bone broth mixed with optional tomato paste. Add rosemary, thyme, and additional salt and pepper to taste (I suggest at least another 2 teaspoons of sea salt and 1 teaspoon of black pepper, but it depends on your broth).