Pot Roast

Nothing says fall comfort food quite like a nice, big pot roast. So I broke out the cast iron dutch oven, filled it up, and let the sweet smells fill the house all afternoon. This turned out great, as usual!

  • 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)

Read full instructions on : cavegirlcooks.com