Primal Pot Roast
By Sandy Sommer RKC on in Dietary & Nutritional Planning
- 3 lbs grass fed chuck roast or venison roast
- salt and fresh ground pepper
- 3 strips of bacon
- 1 large onion, quartered
- 1/4 cup raw, unfiltered apple cider vinegar
- 1 TBS of worcestershire
- 1 TBS yellow mustard
- 4 cloves minced garlic
- 2 cans 14.5 oz whole organic tomatoes
- Preheat oven to 300 degrees
- whisk together the worcestershire, mustard, garlic. set aside
- Fry the bacon in dutch oven and reserve the slices. After coating the roast generously with salt and pepper, sear the roast in the bacon fat. Remove roast and set aside. Crumble bacon.
- Deglaze the the dutch oven with the mustard mixture. Scrap up all the browned bits and immediately add the roast and crumbled bacon back into pan.
- Pour tomatoes over roast and cover before placing in preheated oven.
- Cook 4 hours or so and enjoy with your favorite veggies.
