Pot Roast with Turnips and Radishes

Step 1

Combine Sea Salt, Pepper, 1 tsp Onion Powder, 1 tsp Garlic Powder in a small bowl.

Step 2

Pat dry the Chuck Roast & generously rub seasoning blend from your small bowl all over the roast.

Step 3

On the stove, heat 1 tbsp of Avocado Oil & sear all sides of the roast until browned. Add to slow cooker and cover.

Step 4

Toss Radishes, Turnips, Onion, Garlic, 1 Tbsp Avocado Oil and remaining dried seasonings in a gallon size sealing bag to coat.

Step 5

Pour vegetables around roast in slow cooker.

Step 6

Add bone broth over vegetables and cover.

Step 7

Cook your roast on high for 5-6 hours or low for 7-8 hours until the meat and vegetables are tender.

Step 8

Once finished remove your meat and vegetables from the remaining cooking liquid in the slow cooker and cover with aluminum foil to keep warm.

Step 9

Transfer remaining cooking liquid (strained) to a sauce pan over medium heat and add butter or ghee and heavy cream (add less than recipe calls for depending on your dairy tolerance). Bring to a simmer, stirring frequently until sauces thickens. Season with salt and pepper to taste and serve with or over pot roast and vegetables.