This basic recipe can be changed up in so many ways! Some variations have been provided but use your imagination and what you have on hand to create your own dish. Pureeing the vegetables with the stock to make gravy is a great trick to get extra vegetables into your diet.
Basic Crock Pot Grass Fed Beef Roast (with Variations)
1 – 3 lb. Topline Grass Fed Bottom Roast
32 ounces beef stock
6 ounces tomato paste (optional)
2 teaspoons dried rosemary, crushed
2 teaspoons dried thyme, crushed
4 medium bay leaves
2 teaspoons black pepper
1 1/2 teaspoons kosher salt
2 cups carrots, chopped (or a small bag of baby carrots)
2 ribs celery, chopped
1 large onion, chopped
Partially thaw roast in a sink of cold water for one hour.
In a crock pot, place roast and all other ingredients.
Cook on low for 8 hours. Remove roast from crock pot and place on a plate, cover with foil.
Gravy: Mix two tablespoons flour with 1/2 cup of the liquid in the crock pot until smooth to make a slurry. Blend juices in crock pot with the vegetables and slurry using an immersion blender until smooth. (Or, add to a stand blender and puree). Bring back to a boil for 5 minutes. Taste and re-season with salt, pepper and herbs if necessary.
Serve gravy with roast over mashed potatoes, quinoa or rice.
Some tasty additions are:
15 ounce can chopped tomatoes
2 pints sliced mushrooms
4 or more cloves chopped garlic, to taste
15 oz jar roasted red peppers, chopped
1 lb. potatoes (chopped if large or whole if baby)
* If adding potatoes, remove them from crock pot before making gravy.