Pot Roast with Mushrooms and Radishes
Pot Roast with Mushrooms and Radishes
Ingredients
- 2 lbs chuck roast
- ¼ cup grass-fed butter melted
- ½ T sea salt
- ½ t black pepper
- ½ yellow onion cut into chunks
- ½ cup radishes quartered
- ½ cup white button mushrooms sliced
- 1 cup beef broth
- 1 sprig fresh rosemary
- 2 sprigs fresh thyme
- 1 dried bay leaf
Instructions
- Brush the chuck roast with 2 tablespoons of the butter on all sides. Season the beef with the sea salt and black pepper, rubbing it in evenly on all sides. Place the chuck roast on a plate and allow it to rest for 30 minutes, until the meat is at room temperature.
- In a slow cooker, place the roast. Add the onion, radishes, and mushrooms around the roast. Drizzle the remaining 2 tablespoons of melted butter over the vegetables.
- Pour the beef broth around the roast, to avoid removing the seasoning.
- Submerge the rosemary, thyme, and bay leaves in the broth.
- Cover and cook on LOW for 10 to 12 hours, flipping the meat halfway through cooking, until the beef is very tender. Slice and serve hot.
Nutrition
Calories: 456kcalCarbohydrates: 1gProtein: 42gFat: 31gFiber: 1gSugar: 1g
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