Ingredients
- 2-3 pound roast
- 1 T olive oil
- 6 cloves of garlic (minced)
- 5 parsnips (mostly peeled & sliced)
- 3 turnips (peeled & cubed)
- 1 large rutabaga (peeled & cubed)
- 1 medium onion
- 2 carrots (peeled & sliced)
- mushrooms
- 32 ounces of beef broth
- 1/2 cup of red wine
- 1 T rosemary
- 1 T thyme
- 1 T oregano
- bay leave
- pepper
- salt
- 1 T or 1/2 c coconut flour
Directions
-
Cut the roast into cubed pieces, trimming away fat as needed. In a large plastic bag add flour, pepper and salt. Mix. Add roast to bag, coat the roast with flour mixture. In a large skillet brown the roast, may have to do in patches depending on the size of the skillet. Remove and place in crock pot. Add onions and garlic to the juice mixture left over from the roast, saute until until soft. Add onion mixture to the crock pot. Add all veggies to the crock pot, followed by the broth, wine and herbs. Place bay leave on top. Cook on high for two hours, mix and cook on low for another 2-3 hours.