Paleo Pot Roast
-Meat (As much as you want really. I used a 1 and 1/2 pound London Broil. I imagine pork shoulder/chuck roast would have worked just as well.)
-6 medium/large carrots
-3 cloves of garlic
-1 cup of beef/chicken stock (or water); I just used water because I didn't have any stock.
-Salt/pepper/spices of choice
|Everything chopped and ready-to-go.|
1. Pour the water/stock into your slow cooker.
2. Turn it on low for 6-8 hours (you could turn it on after everything is in, up to you).
3. Peel and cut the carrots in half.
4. Chop up the onion and garlic. I kept everything in decent sized chunks. Not too big, not too small. Optionally you can saute the garlic and onions in a tbsp or two of your favorite cooking fat before adding them to the pot.
5. Season your meat on both sides (liberally).
6. Put the meat in the slow cooker with the carrots on the sides and the onions/garlic on top.
|Everything in the slow cooker.|
|The end result; Half-eaten. It was so good I almost forgot to take a picture.|
Turnips w/ Sweet Potatoes and Grass Fed Butter (Mashed)
-3 or so turnips
-1 sweet potato
-Grass fed butter
1. Bring some salted water to a boil.
2. Chop up the turnips and the sweet potato.
|Chopping everything up.|
4. Mash everything up with some salt, pepper, and grass fed butter. Note: The turnips didn't mash all that well for me. I probably didn't boil them long enough (I was hungry, it was late, so I let 'em cook about 25-30 minutes. Also, my chunks might have been too big. You cook, you learn.)
Until next episode,
The Simple Paleo Cook