Shredded Cross Rib Roast

in Holidays,Lunch & Dinner


  • 4 lbs cross rib roast
  • 2 tsp kosher salt
  • fresh ground pepper
  • 1 T ghee (or organic unsalted butter)
  • 1 large onion, sliced
  • 6 large garlic cloves, whole
  • 1 cup red potatoes, chunked (optional for low carb)
  • 5 carrots cut in 4″ lengths
  • 5 celery cut in 4″ lengths
  • 1 1/2 cups green beans
  • 1-2 cups mushrooms, halved
  • 1 cup red wine
  • 1 T dried herbs (21 seasoning salute from Trader Joe’s, or a mixture of thyme, sage, oregano and marjoram)

Here’s How:

  1. Preheat oven to 300.
  2. Melt ghee (or butter) in a large dutch oven on stove top, and add seasoned roast (salt and pepper) to sear and brown both sides.
  3. Add onion and garlic, red wine and herbs; cover and cook in oven for 2 hours.
  4. Add veggies and cook another hour.
  5. Remove meat and shred. Return to dutch oven and mix with veggies.
  6. Voila!

This is a lovely winter stew that is satisfying and filling yet chock full of veggies. Be sure to use grass fed beef!