Categories: Dinner;paleo

Ingredients

• 2 lbs. beef tallow (coconut oil may be substituted, but must be used carefully to avoid smoking and burning)
• 1 (2-3 lb.) lean beef pot roast, rump roast, or chuck shoulder
• 2 yellow onions, sliced
• 3 carrots, quartered
• 2 celery stalks
• 1/2 tsp. freshly ground black pepper
• 1 bay leaf
• 1 tbsp. thyme
• 1/2 tsp. oregano
• sea salt (optional)
• 3 cups water

Directions

1. Mix freshly ground black pepper, thyme, oregano, and sea salt together in a small bowl.

2. Rub mixture into meat on all sides of roast.

3. Heat a medium skillet (if cooking in a crock pot) or heavy bottomed oven-proofed pan (if cooking in the oven) over high heat. Add 2 tbsp. tallow when hot.

4. Immediately sear all sides of the roast and set aside.

5. Wash and prepare vegetables.

6. Put roast in crock pot, add vegetables, bay leaf and water, and cook on high until tender (6-7 hours). Or, preheat oven to 325 degrees, add the vegetables, bay leaf and water to the heavy-bottomed oven-proof pan with the meat, cover and roast for 2-3 hours.

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