Keep Recipes. Capture memories. Be inspired.

KeepRecipes is one spot for all your recipes and kitchen memories. Keep, cook, capture and share with your cookbook in the cloud.

Get Started - 100% free to try - join in 30 seconds



Pot Roast

Original recipe from Thompson
kept byphoenyx7
recipe by
Notes: 

28 grams protein, 8 grams fat, 195 calories

print
Ingredients: 

1 shoulder roast weighed in 100 gram increments (example 900 grams = 9 servings)
1 ½ cups tomatoes or celery per seving beef
½ chopped onion
½ cups water
½ cups beef broth
1 tablespoon paprika
5 cloves chopped garlic
Cayenne to taste
Salt and black pepper to taste

  1. Rub spices into meat on all sides. 
  2. Place in crock pot and fill halfway.
  3. Add celery to liquid.
  4. Heat on high for 30 minutes then reduce heat to low and cook for 6-8 hours until fork tender.
  5. Separate into 9 equal servings and enjoy.
  6. Save the juice to make sauces and dressings.
  7. Save the celery to make soup. Always refrigerate and skim off any excess fat.
  8. Phase 3 modifications: Sear on high heat with olive oil on all sides before placing in the crock-pot to cook.
  9. Makes multiple servings (1 protein, 1 vegetable)

 

Comments

Anonymous's picture
To prevent automated spam submissions leave this field empty.
 
Share with Facebook