- 2 cups bone broth
- 2 lbs. grass-fed beef roast
- 2 onions, diced
- 3 carrots, diced
- 4 cloves garlic, minced
- 1 Tbsp. sea salt
- Freshly ground black pepper
- 1 Tbsp. dried parsley
- Pour the stock into the bottom of the crock-pot and turn onto low. Season with salt, pepper and parsley and place the roast in the crock-pot.
- Place the carrots and onions around the roast and garlic on top.
- Cover and allow the roast to cook on low for 6-8 hours, or until tender.
- Remove the roast and vegetables from the crock-pot and place on a platter with remaining broth.
- Enjoy!
Creamy Coleslaw
