Photo: Carrie Vitt
Serves 6
2 large red onions (you can use yellow if you prefer)
1 (3-4 pound) chuck roast
2 tsp. Celtic sea salt
3/4 tsp. freshly ground cracked pepper
4 large potatoes, cut into bite-size pieces
8 carrots, cut into 1/2-inch coins
Place the red onions on the bottom of the Crock-Pot and top with the roast. Season with sea salt and pepper. Top meat with potatoes. Cook the roast on low for 6 hours. Quickly remove the lid, add the carrots, replace the lid and then cook for an additional 2 hours. (I do this because we don't like soft/mushy carrots, but if you prefer carrots on the softer side, you can add them to the Crock-Pot along with the potatoes). Serve.
Copyright 2012 Deliciously Organic, LLC. All rights reserved.
Ingredients
Directions
Place the red onions on the bottom of the Crock-Pot and top with the roast. Season with sea salt and pepper. Top meat with potatoes. Cook the roast on low for 6 hours. Quickly remove the lid, add the carrots, replace the lid and then cook for an additional 2 hours. (I do this because we don't like soft/mushy carrots, but if you prefer carrots on the softer side, you can add them to the Crock-Pot along with the potatoes). Serve.
Copyright 2012 Deliciously Organic, LLC. All rights reserved.
Published 11/05/2014
