This was our dinner last night, and it looks like it will be our dinner for many nights as there is a TON left 😉
We have a bunch of roasts in the freezer from last year’s cow and this year’s…what can I say? I’m not a roast girl! I decided it was time to thaw one of those babies out and incorporate some of my herby essential oils.
1 4-5lb. pot roast, generously salted and peppered on all sides
5 large carrots, peeled and cut into chunks
2 turnips, peeled and cut into chunks
2 potatoes, peeled and cut into chunks
1 large onion, peeled and cut in half
2+ tbsp. coconut oil
4 cups broth
2 tsp. salt
2 tbsp. dried parsley
Heat up 2 tablespoons of the coconut oil in a large pan.
Place the halved onions in the pan and cook on both sides until brown and caramelized.
Remove the onions and keep in a bowl until needed.
Add the carrots, turnips, and potatoes to the pan, also cooking until browned (add more coconut oil to the pan as needed).
Remove the veggies to the dish with the onions.
Place the roast in the pan, searing it for about 2 minutes on each side.
Place the roast in the crockpot and spread the vegetables around it.
Pour 1/2 cup of the broth into the pan to deglaze, scraping up the browned goodness that is on the bottom.
Once everything comes up from the bottom of the pan, pour that mixture and the remaining broth over the pot roast.
Sprinkle the salt and parsley over everything and stir to disperse throughout the broth.
Set your crockpot to low and cook for 8 hours.
After cooking for that long, you should be able to remove your pot roast and shred it before adding it back to the crockpot.
At this point, add 4 drops each oregano and rosemary. Stir to disperse flavors.
Spoon into a bowl and enjoy!
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Remember that these products have not been tested or approved by the FDA. Any essential oil product, recipe or protocol suggested here is not intended to diagnose, treat, cure, or prevent disease.