|15 min||8 h||4|
|567 gm||Sweet potato (cubed large - need 2 1/2 lbs. and will be using half for meal #3)|
|1 large||Yellow onion (quartered)|
|4 large||Carrots (cut into chunks)|
|5 large stalk(s)||Celery (cut into chunks)|
|227 gm||Cremini (Italian) mushroom (halved - about 3 cups)|
|681 gm||Beef, chuck, shoulder (cook 3 lbs. and save the rest for Meal #3)|
|1 tsp||Sea Salt|
|1/2 tsp||Black pepper|
|1 tsp||Herbes de provence|
|1 tbsp||Tomato paste, canned|
|2 cup||Chicken broth (stock), low sodium (can use beef broth)|
Cut vegetables: onion, carrots, celery, mushrooms
For Pot Roast:
Put all the vegetables and garlic in the slow cooker (see Kitchen Note). When putting sweet potatoes in slow cooker do not mix with other vegetables, you will be saving some for Meal #3).
Season meat with salt, pepper, and Herbes and put in cooker.
Whisk together tomato paste and broth and pour over.
Heat on high for 4-5 hours or low 7-8 hours.
Save half of the meat and 1 cup of juice for Meal #4.
Serve with walnuts on the side or save for a snack later. Save half the sweet potatoes for Meal #3.
To cook in an oven, follow directions above putting ingredients in a Dutch oven. Cook 6 hours at 300°F.