\n\nRight before Christmas I was offered a part time job which is fantastic, but does make cooking during the week challenging. This means we have been using or trying to use the crock pot more. This week I did lots of research on pot roast and turned a simple recipe into something delicious. \n\n###Crock Pot Roast Beef with Gravy\n\n####Ingredients\n2lb Beef Roast\n2 tbs Ghee, Butter, or cooking fat of you choice\n3 medium carrots chopped into 3 inch pieces* \n1 Large Yellow onion sliced\n1 pint Mushrooms\nOnion Powder\nGarlic Powder\nSalt \nPeper\nGround Thyme\nFresh Thyme\n3 cups Beef Broth\n\n*you can use 2 cups of baby carrots as a substitute\n\n####Directions\n\n1. Season the roast with onion powder, garlic powder, salt, pepper, and ground thyme. \n\n2. Heat the cooking fat in a skillet till it is nice and hot. \n\n3. Sear the beef on all sides. \n\n4. Add onions, carrots, beef and mushrooms to crock pot and top with fresh thyme.\n\n5. Add 3 cups of beef broth to the crock pot cook on high for 5 hours. \n\n###Crock Pot Pot Roast Gravy\n####Ingredients \n\nStock for crock pot pot roast\n3 cloves garlic\n2 tbs ghee\n2 tbs tomato paste\n1 tbs tapioca flour\nSalt and Pepper to taste\n\n####Directions\n1. Heat ghee in a sauce pan\n\n2. Mince garlic and add to heated ghee\n\n3. When garlic is just brown stir in tomato paste \n\n4. Add stock to pot \n\n5. Simmer till reduced by half \n\n6. Add tapioca flour and whisk \n\n7. Season with salt and pepper to taste\n\n8. Gravy is done when it has thickened to the point where it coats the spoon. \n\n\n###Balsamic Roasted Vegetables\n\n####Ingredients\n\n1 white sweet potato chopped \n1 jeweled sweet potato\n2 beets\n2 parsnips\n3 carrots \n2 turnips\n1 yellow onion sliced\n1/2 lbs brussel sprouts\nOlive Oil to coat\nBalsamic Vinegar \nSalt & Pepper\n\n####Directions\n1. Preheat oven to 450 degrees\n1. Chop potato, beets, parsnips, carrots and turnips and add to large roasting pan\n2. Slice onions and add to roasting pan\n3. Coat with olive oil and stir\n4. Splash on vinegar (about 4 good splashes)\n5. Season with salt and pepper\n6. Cook for 30 minutes\n7. While vegetables are cooking cut brussel sprouts in half\n8. After 30 minutes add Brussel sprouts and a little more vinegar and oil\n9. Cook another 30 minutes or until vegetables are golden. \n\n\nI served this under the pot roast and added the mushroom, onions, and carrots to it as well. Top with a little gravy. Delicious.