potroast
Category
Yields1 Serving
 1 shoulder roast weighed in 100 gram increments
 2-3 cloves chopped garlic
 ½ chopped onion
 1 tablespoon paprika
 Cayenne to taste
 Salt and black pepper to taste
1

Rub spices into meat on all sides.

2

Place in crockpot and fill halfway.

3

Add celery to liquid.

4

Heat on high for 30 minutes then reduce heat to low and cook for 6-8 hours until fork tender.

5

Separate into 9 equal servings and enjoy.

6

Save the juice to make sauces and dressings.

7

Save the celery to make soup.

8

Always refrigerate and skim off any excess fat.

9

Makes multiple servings (1 protein, 1 vegetable)

10

Phase 3 modifications: Sear on high heat with olive oil on all sides before placing in the crock-pot to cook.

Ingredients

 1 shoulder roast weighed in 100 gram increments
 2-3 cloves chopped garlic
 ½ chopped onion
 1 tablespoon paprika
 Cayenne to taste
 Salt and black pepper to taste

Directions

1

Rub spices into meat on all sides.

2

Place in crockpot and fill halfway.

3

Add celery to liquid.

4

Heat on high for 30 minutes then reduce heat to low and cook for 6-8 hours until fork tender.

5

Separate into 9 equal servings and enjoy.

6

Save the juice to make sauces and dressings.

7

Save the celery to make soup.

8

Always refrigerate and skim off any excess fat.

9

Makes multiple servings (1 protein, 1 vegetable)

10

Phase 3 modifications: Sear on high heat with olive oil on all sides before placing in the crock-pot to cook.

Pot Roast
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