THE GOODS:
1 3-lb boneless chuck roast
2 parsnips, chopped
4 carrots, chopped
3 stalks celery, chopped
1 red onion, chopped
1 1/2 tsp thyme
1 1/2 tsp garlic
2 tsp salt
2 tsp pepper
2 bay leaves
2 cups beef bone broth
2 cups water
DIRECTIONS:
Add all the ingredients to a large crockpot and cook on low for 8 hours. You may serve as is or add half of the vegetables and some of the liquid from the crockpot to a blender or food processor, blending on high to create a velvety base for the roast. Serves 6–8.
Printed courtesy of Dr. Josh Axe at DrAxe.com
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