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.

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