Roast is one of our favorite meals, and it’s one of the easiest meals to prepare. I don’t know why I forget to make it. It’s delicious, satisfying, gluten free, and everyone in our family loves it! With our busy schedules, I was looking for some easy recipes last week. My goal is to simply life a little bit and cooking meals that fit the criteria for good nutrition was my project of the week. I came across my favorite roast recipe and decided it was time to prepare it again. Oh the aroma that filled our home as we came through the door with hungry tummies after a long and busy day! I prepared sweet potatoes, asparagus, and green beans, pan fried in coconut oil to go with that succulent, tender, roast. Please excuse me while I wipe up the drool that just landed on my key board, and write roast on my grocery list…..again.
- One roast of your choosing
- mushrooms (as many as you like)
- one large onion
- Fresh, minced garlic (2 cloves)
- one tablespoon coconut oil
- Himalayan or sea salt to taste
- Two bay leaves
- In a large skillet, heat coconut oil, and add onion, garlic, and mushrooms. Sautee until onion is translucent, and mushrooms are browned and tender. Remove veggies and set aside.
- Add roast to the skillet and brown on all sides. Rub salt on each side of the roast, then add to the crockpot. Place veggies on top of roast and top with two bay leaves. Cook on high for seven hours (or according to your own crock pot's heat. Mine is very slow, so high works best). Remove bay leaf and serve!