Recipe makes 8 servings.

Macros Per Serving: Protein: 54g  |   Fat: 21g  |  Carbs: 41g  |  Fiber: 4g  |  Calories: 556

INGREDIENTS:

• 1 free-range, organic beef roast (2 lbs)
• 1 pound carrots, peeled and quartered
• 8 medium potatoes, peeled and quartered
• 1 small onion, roughly chopped
• 1 cup beef or vegetable stock
• 2 TB red wine vinegar
• 1 TB fresh thyme (or 1 tsp dried)
• Generous amount sea salt
• Black pepper, to taste

DIRECTIONS:

1. Pour broth into slow cooker.
2. Layer the carrots, potatoes, and onions in the cooker.
3. Season the roast well with salt and pepper and place the roast on top of the onion layer.
4. Drizzle vinegar and sprinkle thyme over the roast. Cook on high temperature setting for about 6 hours.