A warm and filling roast dish is good for the soul. We are excited to share this Easy Sunday Roast Recipe by June 2020 Featured Chef Veronica Culver.
“There are times when a big bowl of hearty and tender roast and root vegetables just hits the spot. I usually make mine in the slow cooker so I can set it and forget it. Doing it this way makes it easy so you can make it any day of the week and come home to a wonderful meal. But there’s something about Sundays and pot roasts that just seem to fit cozily together, so I often make these on the weekend with enough left over to have during the week, too. I like to use the leftover roast to make sandwiches (using my zero net carb Keto Collagen Bread), or tacos usually using jicama tortillas or something grain and gluten free for the shells.
The roast makes its own juices which is flavored perfectly by the veggies and a few simple herbs and seasonings. I recommend using the best quality beef that is available to you (grass-fed, humanely raised, hormone and antibiotic free, local if possible, etc.). This way the beef, as well as the fat and juices are better for you.”
Easy Sunday Roast Recipe
Paleo, Keto, Low-Carb
Recipe By: Veronica Culver, The Enchanted Cook
Serves: 6-8 with leftovers for round-two meals
USWM Shopping List: Beef Chuck Roast
3-4 lb grass-fed beef chuck roast
3-4 large organic carrots, cut into small chunks
1 large bunch of organic celery, diced
1/2 organic white or yellow onion, chopped
4 stems fresh organic thyme*
3-4 stems fresh organic oregano*
2 teaspoons organic onion powder
2 teaspoons organic garlic powder
2 teaspoons Himalayan pink salt
1.Place everything in a slow cooker set to low, cover and cook for 8 hours or until roast is fall apart tender. Finish with flaky sea salt to taste and a garnish of fresh oregano.
2.You do not need to add any water or anything to your slow cooker as the roast will develop its own juices. However, if desired, you may wish to add a small amount of good quality oil, ghee or butter, if your roast is extra lean.
*To make it easier to remove the stems from the thyme and oregano, you may tie them together in a bunch using kitchen twine, then place in the slow cooker. When it’s done you can easily remove and discard what’s left of the bunch.
Looking for more recipe inspiration? Explore our Discover Blog.
Meet Veronica Culver, US Wellness Featured Chef for June 2020. Veronica is a Keto Chef and Baker as well as a certified group fitness trainer. She specializes in developing recipes using high performance, nutrient rich, anti-inflammatory foods. ” I’m absolutely fascinated (and dare I say enchanted) by every aspect of cooking – ingredients, methods, cuisines – you name it. It’s now my passion and my hobby. It’s even therapeutic.” When she’s not cooking, you might find her at a local farmer’s market or enjoying a cooking class. Visit her food blog, The Enchanted Cook