Shredded Cross Rib Roast

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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:

  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!  

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