Slow Cooker Grass-Fed Pot Roast

My husband isn't wild about traditional Thanksgiving fare, so this year I decided to do something different, and MUCH easier. This easy roast is delicious and a nice alternative to turkey. I served it with roasted Brussels sprouts and fingerling potatoes but it also pairs well with my Roasted Veggie Hash for a hearty and super-nutritious holiday meal.

Fat equals flavor but you want that fat to be healthy and clean. Use organic, grass-fed meat since it is higher in anti-inflammatory omega-3 fatty acids and less likely to contain toxic chemicals, antibiotics, steroids and hormones that hang out in the fat and tissues of conventionally raised, grain-fed animals.

Ingredients:

  • 2-2 1/2 lbs Organic, grass-fed brisket or boneless chuck roast
  • 1 large organic sweet onion, roughly chopped
  • 5 medium organic carrots - 3 of them peeled and roughly chopped, 2 of them cut into large chunks
  • 5 organic celery stalks, 3 roughly chopped and 2 cut into large chunks
  • 1 Tbsp organic, grass-fed ghee
  • 1 18.3 oz jar of organic diced tomatoes  
  • 1/4 cup organic apple cider vinegar
  • 1 Tbsp Dijon mustard
  • 6 cloves garlic, minced
  • 2 tsp fresh ginger, minced
  • 1 Tbsp raw honey
  • 1 tsp Himalayan salt
  • 1 tsp black pepper, freshly ground
  • 1/2 tsp cumin
  • 1/2 tsp turmeric
  • 1/4 tsp cayenne pepper

Directions:

  1. Melt the ghee in a large sauté pan over medium heat. 
  2. Sprinkle the meat with the salt and pepper and set aside.
  3. Sauté the roughly chopped carrot, celery and onion (this mixture is also know as mirepoix) in the ghee until fragrant and slightly translucent - about 4-5 minutes.
  4. Add the garlic and sauté for another minute or two.
  5. Transfer the mixture from the sauté pan to the slow cooker and spread evenly in the bottom of the crock.
  6. Return the sauté pan to the stove over medium heat and brown the brisket or chuck roast on all sides.
  7. Place the browned meat into the slow cooker on top of the mirepoix.
  8. Add the remaining carrots and celery on top of the meat.
  9. In a medium-size bowl, mix together the tomatoes, vinegar, mustard ginger, honey and all spices until well combined and pour over the top of the meat and vegetables.
  10. Cover and cook on low for 7-8 hours, until the meat is very tender and cooked through.
  11. Add Himalayan or sea salt and freshly ground pepper to taste and serve.

Enjoy!