INGREDIENTS:

• 2½ pounds organic, grass-fed boneless beef chuck roast
• 3 carrots, chopped
• 2 parsnips, chopped
• 1 turnip, chopped
• 1 yellow onion, chopped
• 3 stalks celery, chopped
• 2 cups organic beef broth
• 2 bay leaves
• 2 garlic cloves, minced
• Sea salt and pepper to taste

INSTRUCTIONS:

1. Add all ingredients to a crock pot.
2. Cover and cook on low for 8 hours. The roast and vegetables should be tender.
3. Season with salt and pepper to taste and serve hot.