Pot Roast w/Mushrooms, Peas and Cabernet Sauvignon

Hitem20

Ingredients:

4 lbs of Beef Pot Roast
3 Large Onions
24 oz of Baby Bella Mushrooms
15 oz of Organic Baby Carrots
6 Stalks of Celery
3 cups of Cabernet Sauvignon Wine (Used some Almaden Wine in a box)
20 oz of Organic Peas
1 tbs of Organic Coconut Oil
Aloha Bay - Himalayan Crystal Salt (Pink), 1 tsp
Generic - Ground Black Pepper , 2 g, 1 tsp
Fresh Finds - Garlic Powder, 1 tsp

Prep:

Onions: Peel & chunk onions into 1/2's and then each half into 1/4's
Mushrooms: Sliced about 1/4 thick
Baby Carrots: Left Whole
Celery: Sliced into 1/2 pieces
Pot Roast: Season each side with salt, pepper and garlic powder

* You will need about a 6 quart pot or dutch oven

Directions:

- Place Dutch Oven or large pot over medium high heat and put in the tbs of Coconut Oil. Allow oil to fully melt until it appears or smells HOT

- Place entire pot roast into dutch oven to brown for 3 minutes and then flip and brown the opposite side for 4 minutes while reducing the heat to medium low

- Add onions, mushrooms, celery and carrots on top of pot roast

- Slowly pour wine over vegetables, cover and let simmer for 3 hours

- (Optional) Uncover and using tongs begin to pull the roast apart. By now the roast should easily come apart into extremely tender pieces.

- At 3-1/2 Hours Add Peas and check beef for desired saltiness (add salt if needed).

- Uncover and reduce heat to low for 30 minutes for a more suitable serving temperature.


Total Calories comes to 6069
1 Cup Serving: 253 Calories