I’m on Whole30 day five!! Yeah! Only 25 more days. Ha not that I am counting down or anything. So yesterday I went a little crazy in the kitchen. I made Primal Palate gut healing gummies, Balanced Bites gummies, Elana’s Pantry apricot energy bars, Multiply Delicious fruity granola bars, all-natural deodorant, a dry face stick and started fermenting my own kombucha. I don’t know what got into me but I was on a roll. I’ve been wanting to make half of these things for weeks but kept putting it off. I left out all the honey to make sure everything was Whole30 ok! I’ll be sharing my swaps later this week.
Things I’ve learned from Whole30 so far. I overdid it on the bacon. Yes I believe there is such a thing as too much bacon. This might stem from the fact I ate more bacon in three days than I ate in the last 5 years. Frightening. Next, using your dinner leftovers as breakfast is awesome! Steak and eggs. Spaghetti squash frittata. The possibilities are endless. If you aren’t already, you can follow my journey via instagram. I might actually post a picture of myself. Some of my friends think it is funny I only post food pictures and rarely any of me. Anyways I cook pretty much all my meals already, but I’d love some ideas for Whole30 restaurants or restaurants with easy swaps. Suggestions? Ideas?
I grew up eating my mom’s pot roast, but I not so secretly hated it. To this day I still don’t really care for cooked carrots. Yup cooked carrots is what kept me from ever truly appreciating pot roast. Pot roast is a shockingly easy yet fulfilling dinner!
- 3 pound grass-fed rump or chuck roast
- 2 tbls ghee
- 2 whole sweet onions, cut in half
- 6 whole carrots, cut into 2-inch pieces
- 2 medium sweet potatoes, peeled and quartered
- 1 cup organic red wine* sub beef broth for Whole30
- 2 cups organic beef broth or homemade
- 3 sprigs fresh thyme
- 3 sprigs fresh rosemary
- salt and pepper, to taste
- Heat oven to 275 degrees.
- Salt and pepper you roast.
- Melt 2 tablespoons ghee in a large pot oven medium-high heat.
- Add halved onion to pot and brown.
- Flip and brown on the other side. Remove to plate.
- Add meat to pan and sear on each side for about a minute or two. You want it to reach a nice brown color. Remove roast to plate.
- Now pour in wine or beef broth to deglaze the pan.
- Use a whisk to scrape all the flavor bits off the bottom of the pot.
- Place the roast, onion, carrots and sweet potatoes into the pot.
- Add beef broth until meat is halfway covered. Then add the thyme and rosemary.
- Place in over for 3 hours.
Recipe adapted from Pioneer Woman here.