Ingredients

The following ingredients have 6 Servings
  • 1 teaspoon garlic powder
  • 1 1/2 teaspoons salt
  • 1/4 teaspoon rosemary
  • 1/4 teaspoon thyme
  • 1/4 teaspoon oregano
  • 1/4 teaspoon basil
  • 1/4 teaspoon parsley
  • 2.5 pound boneless chuck roast
  • 2 tablespoons olive oil (extra virgin)
  • 2 strips no sugar bacon
  • 1 cup water (or beef broth)
  • 1/4 cup apple cider vinegar (or dry cooking wine)
  • 2 tablespoons tomato paste (omit for AIP)
  • 3/4 teaspoon salt
  • 4 stalks celery (chopped)
  • 1 small onion (chopped)
  • 2 cloves garlic (minced)
  • 2 bay leaves

Instruction

  • Combine seasoning rub ingredients and rub over beef roast.
  • Heat olive oil in Dutch oven then brown roast on all sides. Place roast into crock pot and cover with bacon strips.
  • Add water, vinegar, tomato paste, and salt into Dutch oven . Whisk to loosen up the browned pieces on bottom of pan.
  • Add celery, onion, garlic, and bay leaves into the crock pot.
  •  Pour the liquid from the Dutch over the contents in the crock pot.
  • Cook roast on low for 8 hours or high 3-4 hours. Add in cauliflower during the last 30 minutes.