I like this recipe because it is a paleo type recipe and the gravy doesn't require wheat to thicken it. It's also wicked good!! We have made this recipe many times and have fine tuned it. Don't get too hung up on the proportions of meat and veggies. I usually put in more veggies than it calls for and it turns out great. Also, we recommend using a shoulder roast. Any roast will be fine, but the shoulder roast has a marrow bone in it that can be used in the gravy. Yum!
- Olive Oil
- 1/2 cup diced carrots
- 1/2 cup diced celery
- 1/2 cup diced onion
- 1/2 cup diced turnips (peel the turnips before dicing)
- 3 pounds of any type of roast
- 1/2 cup red wine
- 3/4 cup water
- a few sprigs of thyme
1. In a cast iron pan, heat some olive oil and saute the carrot, celery, turnip and onion until softened. Put them in your crock pot.
2. Season your pot roast with salt and pepper on each side. If needed (and with grassfed beef, it will most likely be needed), add some more oil to the pan and add the roast. On high heat, brown the roast on each side for several minutes. Add the roast to the crock pot on top of the veggies.
3. Pour the wine into the pan and bring to a boil. Scrape up any brown bits from the bottom of the pan. Reduce the wine for several minutes until it thickens a little bit. Pour the wine over the meat in the crock pot.
4. Add the water to the pan and bring to a boil. Add to the crock pot.
5. Place a few sprigs of thyme on top of the meat and a few on the veggies.
6. Set the crock pot to low and cook for 8 hours. (If you have a larger crock pot and the roast is not entirely covered by the veggies, I recommend basting the roast every couple of hours if possible. Or flip the roast over halfway through cooking time.)
7. Once the meat is done (poke it with a fork to check tenderness), remove it from the crock pot and let it rest on a plate (you can cover with the lid of the pan to retain heat).
8. Pour the contents of the crock pot into a saucepan and simmer on the stove to reduce the liquid (about 10 min). If you are using a shoulder roast, pop the bone marrow out and add it to the saucepan before simmering.
9. Once reduced, skim the fat off the liquid (if there is any). Using a stick blender, blend the liquid and veggies together until you have a nice consistency for the gravy. If you don't have a stick blender, you can put the liquid in a regular blender and start adding the veggies to it. Season with salt and pepper if needed.
10. Serve the roast with the gravy. Enjoy!
Grassfed Shoulder Roast