When I was doing the Whole30 back in September I kept hitting the wall on the weekends … most likely because I was around endless options of food, both compliant and not so compliant … and we all know that Whole30 is simply about veggies and protein … no sugar, no grains, no dairy, yada yada yada.
Then tell me THIS:
Explain that to me, please?
I see you out there nodding your head in agreement.
The last time I was at Wally-World shopping, I came across some marked down beef. You know me, I’m all about a bargain (hence my Alter Ego, Frugal in Florida) so I scooped up this roast for $9.99. Not the ‘best’ price in town, but certainly a lot cheaper than some of the other stores around. Does anyone else remember when this stuff was like, $1.99 on a fairly consistent basis?
I had picked this hunk of beef up to make a batch of Mexican Beef but I think Hubby is getting burned out on that so I opted for Pot Roast instead on a fine Sunday morning. Because, you know, if you want to use the crockpot, you best get started early in the morning!
It’s a simple recipe …
1 hunk of beef. This was 2 1/2 pounds. I would have preferred a larger roast but it’s what I had
1/2 carton (or 16 ounces) Beef Broth (read your labels! Kitchen Basic, no salt is compliant from what I can see)
2 onions, cut in half and quartered
2 stalks celery, cut in chunks (I omitted the 2nd time making this, totally optional)
handful of baby carrots
salt & pepper (or a seasoning concoction of salt, pepper, garlic powder, onion powder)
3 bay leaves
a sprinkle of thyme
Drop the onions and celery in the bottom of the crock. Aw, what the heck, toss in the carrots too. First time I added carrots to the top and don’t recommend that!
Add the hunk of beef to that and season well with the salt and pepper or spice mix. Pour the broth around the edge of the beef, drop in the thyme and bay leaves to the liquid.
Place the lid on the crock pot and set on high for 6 hours or so.
Once the beef is cooked, remove from the crockpot. IF you want to make a thicker gravy, pour the juice in to a sauce pan and heat on high heat. Make a mixture of 2 tbs arrowroot powder and 2 tbs water, mix well. Once the liquid is boiling, pour in half of the arrowroot mixture and stir til thickened.
Serve up with a side of smashed potatoes or riced cauliflower and call it a meal!