Best Pot Roast Ever!

Oh my gosh. I've been cooking pot roast once a week or so for months now. This week we finally hit on the perfect recipe for us. The seasonings are based on Ina Garten's company Pot Roast recipe. I made it in the crock pot, and it was so tender and yummy. The boys scarfed it down with none of the usual whining (not that they don't like roast, it just seems like dinner time is whiny time). Max had a double helping. John, who professes to not like beef, admitted it was tasty. And best of all, Gabe ate his WITHOUT KETCHUP...and no, that wasn't a pig that just flew over my head. This is now my go to method for cooking a pot roast. Yum!




1 (4 to 5-pound) grass fed beef roast
Real sea salt and freshly ground black pepper

Coconut Oil
4 rough chopped carrots

2 chopped yellow onions

4 stalks rough chopped celery

2 rough chopped parsnips (or turnips or whatever root veg you like)

5 large cloves of garlic, peeled and crushed

1 cup red wine

1 jar tomato sauce (I used Trader Joe's Bolognese)

2 cups chicken stock, preferably homemade

1 tablespoon dried thyme

1 teaspoon dried rosemary


Heat some coconut oil in a cast iron skillet. Pat the beef dry with a paper towel. Season the roast all over with salt and pepper. Add the roast to the pan and sear for 4 to 5 minutes, until nicely browned. Turn and sear the other side and then turn and sear the ends. This should take 4 to 5 minutes for each side. Remove the roast to a large crock pot. Toss in veggies, tomato sauce, and dried herbs.

Add chicken stock to the pan and deglaze. Pour into crock pot over roast and veg. Cook on low 8 hours or until falling apart tender. Shred meat and serve with Crock pot juices and stewed veggies. Enjoy!