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Pot Roast with Herbs and Green Beans
This super easy meal will be a "go-to" choice for the cooler months! High in muscle-building protein and healthy fats, and loaded with spices that ward off inflammation. And, the loaded with apple cider vinegar will tenderize the meat so it's tender and juicy!
Prep and Cook Time: 15 minutes + 8 hours in the crockpot.
- 3 1/2 pound grass-fed beef chuck roast (pot roast)
- 1/8 cup apple cider vinegar
- 2 cloves garlic diced
- 1 small yellow onion sliced
- 2 Cups fresh whole green beans cut in half
- 1 tsp. dried basil
- 1 tsp. Dried oregano
- 2 Tbsp. italian parsley
- 1 1/2 Tbsp. sea salt
- 1/2 tsp. Fresh ground peppercorns
- 1/4 Cup diced tomatoes in juice
- Set slow cooker on low for 8 hours.
- Add all ingredients into slow cooker and cover. Cook for 8 hours.
- After 8 hours, use 2 large forks slightly shred meat, and blend with green beans.
This content is for informational and educational purposes only. It is not intended to provide medical advice or to take the place of such advice or treatment from a personal physician. All readers/viewers of this content are advised to consult their doctors or qualified health professionals regarding specific health questions. Neither Dr. Chad Walding nor the publisher of this content takes responsibility for possible health consequences of any person or persons reading or following the information in this educational content. All viewers of this content, especially those taking prescription or over-the-counter medications, should consult their physicians before beginning any nutrition, supplement, or lifestyle program.