A super simple and versatile pot roast recipe!
Serves: Approximately 8 servings

2.5 lb. bone in chuck roast (if the roast is bigger- it’ll just feed more people, add a little more water and wine to almost cover the roast leaving about ½ to an inch of the roast uncovered) *If you end up with too much broth at the end, strain and jar it and use to cook other veggies
Real salt and pepper to taste
2 cloves of garlic, roughly chopped
½ cup onion, roughly chopped
2 cups chopped celery
1 cup chopped organic carrots or beets or both
2 cups distilled water
(optional) 1 cup red wine *I use red wine that turns because we don’t always finish it fast enough.
2 Tblsp fresh parsley, chopped

Season your roast with salt and pepper. Sear in a hot cast iron pan until browned on all sides. Add to a crock pot. (note: I used an 8 quart but you can smaller. If you are using a small one, cut the roast into two pieces to fit.  Using a larger crock is generally best as the more room you offer the food, the better these things turn out. I always recommend using a 6-10 quart crock for most everything.)
Add everything but the parsley to the pot and cover. Cook on low for 6-10 hours. *no stress if you have to work late.
Taste and season with salt and pepper as desired. Serve garnished with fresh parsley over roasted rutabaga, cauliflower puree, or the side of your choice.

I like to mince 2 stalks of organic celery and start browning it in ghee to get the fat nicely flavored of celery than add cauliflower that is coarsely chopped in a food processor (careful not to make a paste! Just a few pulses will make the cauliflower look “rice like”. I start with stems then add the florets.). Sauté the cauliflower until it is al dente, then plate to serve as a bed for the roast and veggies.

Also, you don't need a crock pot or slow cooker to make this recipe - if you choose, you can add all of the ingredients to a Dutch oven (earthen ovenware is best) and bake covered for 8-10 hours at 250 degrees. You can also bake at 400 degrees in a glass oven dish if you wrap the roast in parchment paper after searing and then bake for 3-4 hours and then uncover and add wine and veggies with 1 cup distilled water for last hour.  Enjoy!

***Make sure your roast is well thawed and then rinse and pat dry before searing in the cast iron pan.  Stainless steel can also work, but it is a mess to clean unless you are sure to use a good amount of fat.  I like to use bacon grease to sear beef.  It gives it an incredible and Smokey flavor that is out of this world!***