Rosemary Pot Roast

2012-07-12
  • Servings : 4
  • Prep Time : 0m
  • Cook Time : 4m
  • Ready In : 0m
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Scatter onion at the bottom of your crock pot. Use a liner if you have one. Reynolds wrap makes one and it makes clean up unbelievably easy. Next, heat the coconut oil in a skillet to screaming hot. Very liberally season the roast with salt and pepper rubbing it into all sides. Brown the meat on all sides. Place the meat over the onions and add the rosemary. Deglaze the skillet with Worcestershire sauce, scraping up the brown bits. This should take 5 seconds or so. Pour it over the meat and onions. Cover and cook on High for 3 hours. Turn to low and cook another 3 hours. Uncover and shred meat with a fork. Stir shredded meat into the onions and juices and serve.

Ingredients

  • 1 lb Top Round
  • 1 onion, chopped
  • 2 Tbsp Worcestershire Sauce
  • 1 sprig rosemary
  • Salt
  • Pepper
  • 2 Tbsp Coconut Oil

Method

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Recipe Comments

Comments (4)

  1. posted by Lindsey on July 24, 2012

    Worcestershire Sauce isn’t Paleo-friendly, is it?

  2. posted by Ray on August 22, 2012

    Is “top round” also referred to as “london broil?” My local supermarket has “top round london broil.” Is this the right cut of meat to use for this recipe?

  3. posted by Ute on December 1, 2012

    There is GF Worcestershire Sauce. :)

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