Fall Vegetable Beef Roast

Serves 4


  • 2 tbsp. extra virgin olive oil
  • 2 lbs. organic beef roast
  • 2 tsp. dried thyme
  • 1 tsp. ground black pepper
  • 1 tsp. sea salt
  • 1 medium onion, chopped large
  • 3 cups organic vegetable broth
  • 4 medium carrots, peeled and cut into 3 inch pieces
  • 4 small red potatoes, cut into large chunks
  • 1 yam, cut into large chunks
  • 3 stalks celery, cut into 3-inch pieces
  • Buckwheat flour

Sprinkle roast with salt and pepper, coat in flour and shake off any excess. Heat 2 tbsp. of olive oil in a large skillet over medium high heat. Add the roast and cook until golden brown on all sides. About 8 mins, turn as needed. Place roast in the slow cooker and add all other ingredients. Cook on low for 8 hours.


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