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Pot Roast


8 hours 20 minutes

8 servings


Slow cook time and searing before-hand ensures this dish to be juicy and delicious. Phase One-Repair

Pot Roast


  • 3-pound(s) Chuck Roast, grass fed, if you can

  • 2 tablespoon(s) coconut or extra virgin olive oil

  • 1/2 cup(s) coconut flour

  • 3 carrots, peeled and chopped into 1-inch chunks

  • 2 celery stalks, chopped into 1-inch chunks

  • 1 large onion, chopped well

  • 1 sweet potato or yam, peeled and chopped into 1-inch chunks

  • 3 cup(s) beef broth or vegetable broth,  organic. Use water if you don't have broth

  • 1/2 teaspoon(s) garlic powder

  • 1 teaspoon(s) onion powder

  • 2 teaspoon(s) fresh oregano, or 1 tsp dried

  • 1 dash(es) sea salt and pepper, to taste


1. In a large skillet, heat the oil on medium heat.

2. Place the coconut flour in a large bowl and add in a dash of sea salt and pepper.

3. Keeping the meat in one piece- add it to the flour mixture and toss it to coat it.

4. Make sure the pan is hot; sear the meat on all sides for 3 minutes each.

5. Remove the meat from the skillet and place it into your crock pot.

6. Add the veggies, herbs, and broth to the crock pot.

7. Turn it to low for 8 hours. Let it sit for 10 minutes before serving.

8. Enjoy with a side salad!

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