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:

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!