Pot Roast Recipe



Pot Roast Recipe


  • 1 2-3 lb. Beef Chuck Roast
  • Salt & Pepper
  • 1 Tbsp Coconut Oil
  • 1 lb. Beef Cross-cut Marrow Bones
  • 2 stalks Celery, diced
  • 1 medium Onion, thinly sliced
  • 2 cups Baby Carrots
  • 2 cups Small Red Potatoes (optional)
  • 2 cups Whole Mushrooms
  • 1 can Tomato Paste
  • 2 cups Beef Broth or Stock
  • Herbs& Spices to taste (I used Basil, Oregano, Minced Garlic and Paprika)


  1. Melt coconut oil in a large skillet. Season both sides of the roast with salt and pepper and sear on both sides until golden brown.
  2. Place marrow bones, celery and onion into the bottom of the crock pot. Add the seared roast.
  3. Add the carrots, potatoes and mushrooms to the crock pot.
  4. In a large measuring cup, combine the tomato paste, beef broth, herbs and spices. Stir until the tomato paste is dissolved.
  5. Pour the tomato paste mixture over the vegetables.
  6. Place the lid on the crockpot and cook on Low for 8 hours. The roast should fall apart easily with a fork.

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