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ITALIAN ROAST WITH TOMATO GRAVY

Plan: (Standard)

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Serving information: Makes 12-16 servings. Covers protein and 1/2 your vegetables.

ITALIAN ROAST WITH TOMATO GRAVY

INGREDIENTS

  • 1 3-4 lb. grass-fed beef roast
  • Pink Himalayan salt & fresh ground pepper, to taste
  • 2 onions, chopped
  • 2 garlic cloves, minced
  • 1 cup organic beef broth
  • 1 can (14-1/2 oz) diced tomatoes, undrained
  • 3 celery ribs with leaves, cut into 1-inch chunks
  • 3 sprigs fresh thyme or 1/2 tsp. dried thyme
  • 1 large or two small sprigs fresh rosemary or 1/2 tsp. dried rosemary
  • 1 bay leaf

INSTRUCTIONS

  1. Generously season the roast with salt and pepper. In a crock pot add the onions, garlic beef broth, tomatoes, celery and herbs – mixing together well. Place the roast into crock pot, covering with some of the liquid. Cook on high 4-5 hours or low for 8-10 hours.
  2. This recipe can also be done on the stove top. Brown the seasoned roast in a Dutch oven or stainless-steel pot with 1-2 Tbs. coconut, macadamia nut or avocado oil. Remove the roast, and add in all other ingredients, mixing well. Add roast back in, spooning some of the liquid on top. Bring to a boil, then turn down to a simmer for about 3 hours.

*If your roast is smaller, go ahead and make the recipe the way it is written and use the leftover tomato gravy as a soup base. Brown a pound of ground beef, then add some vegetables of your choice (frozen green beans, frozen broccoli, zucchini, chopped kale, spinach). Add a couple of extra cups of beef broth and 1-2 Tbs. organic tomato paste to make more broth. Re-adjust any salt and pepper.