Rosemary pot roast

Healthy Foods- Rosemary

You’ll be amazed at how much flavor you can get out of so few ingredients. The pot roast cooks all day and makes the house smell like heaven. I served it with cauliflower “rice” and sauteed asparagus. You can put together the rest in less than 15 minutes. Notice, here, that my son is shoveling cauliflower butter rice in his face in these pictures. I admit that I lied and said they were potatoes, but he ate it so ha!

Rosemary pot roast
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  1. 1 Tbsp Coconut Oil
  2. 1 lb Top Round, trimmed of fat and cut in half
  3. 1 onion, chopped medium
  4. 1 sprig fresh rosemary
  5. 2 Tbsp Worchestershire Sauce
  6. Coarse Salt and Pepper
  1. Scatter onion at the bottom of your crock pot. Use a liner if you have one. Reynolds wrap makes one and it makes clean up unbelievably easy.
  2. Next, heat the coconut oil in a skillet to screaming hot. Very liberally season the roast with salt and pepper rubbing it into all sides.
  3. Brown the meat on all sides.
  4. Place the meat over the onions and add the rosemary.
  5. Deglaze the skillet with Worcestershire sauce, scraping up the brown bits. This should take 5 seconds or so.
  6. Pour it over the meat and onions.
  7. Cover and cook on High for 3 hours.
  8. Turn to low and cook another 3 hours.
  9. Uncover and shred meat with a fork.
  10. Stir shredded meat into the onions and juices and serve.
Adapted from
Adapted from
Healthy Recipes

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