Pot Roast

Nothing says fall comfort food quite like a nice, big pot roast. So I broke out the cast iron dutch oven, filled it up, and let the sweet smells fill the house all afternoon. This turned out great, as usual!

Ingredients:

• 1 2-3 lb. Beef Chuck Roast
• Salt & Pepper
• 1 Tbsp Coconut Oil
• 1 lb. Beef Cross-cut Marrow Bones
• 2 stalks Celery, diced
• 1 medium Onion, thinly sliced
• 2 cups Baby Carrots
• 2 cups Small Red Potatoes (optional)
• 2 cups Whole Mushrooms
• 1 can Tomato Paste
• 2 cups Beef Broth or Stock
• Herbs& Spices to taste (I used Basil, Oregano, Minced Garlic and Paprika)

Read full instructions on : cavegirlcooks.com