Rosemary Pot Roast
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.