Pot Roast Recipe

Ingredients:

● 3 pounds rump roast, chuck roast or other cut suitable for pot roast
● 1 quart full fat buttermilk (make sure it has active cultures)
● 1 teaspoon garlic powder (and/or 2-3 cloves fresh garlic, chopped roughly)
● 1 Tablespoon onion powder (and/or ½ of a large onion, chopped roughly)
● 1 teaspoon celtic sea salt
● ½ teaspoon black pepper
For the gravy:
● ¼ cup butter
● 2 cups beef stock
● several sprigs thyme, tied together
● 2 Tablespoons arrowroot powder mixed with 2 Tablespoons filtered water
● optional: ¼ cup heavy cream
● sea salt and pepper

Preparation:

1. Pour the buttermilk into a gallon Ziploc bag and add to it: 1 teaspoon garlic powder, 1 Tablespoon onion powder, 1 teaspoon celtic sea salt, ½ teaspoon black pepper. Close the bag and make sure the mixture is combined.
2. Using a needle or skewer, stick the meat all over to make holes for the marinade.
3. Place the roast in the Ziploc bag with the buttermilk marinade.
4. Allow to marinate in the refrigerator, turning occasionally, for several days (up to 3 full days is fine).
5. Remove the meat from buttermilk and leave it dripping wet and put it into a crock pot. Discard the buttermilk marinade.
6. Cook in the crock pot all day on low or until it’s done (turning over once during cooking if possible), remove meat to a plate to cool.
7. Pour out all of the liquid from the crock pot into a strainer over a bowl.
8. In a saucepan, heat ½ stick of butter (1/4 cup) until it’s no longer foaming.
9. Add the arrowroot/water mixture and whisk until it’s cooked for a few minutes and it’s boiling.
10. Add the beef stock and whisk until the gravy is completely heated. Let cook for 10 minutes, add optional cream near the end and allow gravy to heat up again. Serve with a side vegetable such as cauliflower rice.

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