Beef Roast

I don't eat much red meat.  It seems over the years I've eaten it less and less and before I knew it I wasn't eating it at all.  But there is no reason in particular why I stopped.  And now I don't even really like the smell of it.  So I cook mainly chicken, turkey, pasta, and fish.  Much more chicken, turkey, and pasta than fish though.

 A lot of my cooking is done in the crock-pot.   I don't seem to cook a separate plate of vegetables regularly anymore either.  And if I do it's usually broccoli or asparagus.  But we ALWAYS have a wonderful green salad with dinner.  I use all organic produce when making a salad;  red lettuce, peppers (green, red, yellow, or orange, whatever is available when I go to the grocery store), cucumbers, carrots, celery, tomatoes and avocado (I think that's everything ha!) 

My recipes are pretty much the same as my exercise routines.  Just the basics.  Nothing fancy.  Less is more.  But it works and ninety-nine percent of the time we're eating pretty darn delicious healthy dinners.

Well I decided to try some red meat again so I made a beef roast in the crock-pot for dinner. 

 Here's my recipe:

·        Organic grass fed beef roast (sprinkle w/salt and pepper, brown in a pan w/coconut oil)
·        Organic carrots (two or three, sliced)
·        Organic potatoes (two or three small, cut in quarters)
·        Onion (one large, chopped)
·        Garlic gloves (two, diced)
·        V-8 Juice (two cans 11.5 oz)
·        Worcestershire sauce (about one tablespoon) 

Turn crock-pot on high.  While beef is browning put remaining ingredients in crock-pot and stir.  Add beef and stir into crock-pot.  Cook on high for five hours.  After about three or four hours remove top of crock-pot and break beef apart with a wooden spoon.  Replace top and continue cooking.

Serve with a salad and bread.  Healthy and delicious!!  Watch the slide show!!