Shredded Cross Rib Roast
Ingredients:
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:
Preheat oven to 300.
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.
Add onion and garlic, red wine and herbs; cover and cook in oven for 2 hours.
Add veggies and cook another hour.
Remove meat and shred. Return to dutch oven and mix with veggies.
Voila!
This is a lovely winter stew that is satisfying and filling yet chock full of veggies. Be sure to use grass fed beef!