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Ingredients
US|METRIC
4 SERVINGS
- 2 lb. pot roast (grass-fed, or chuck roast, left at room temperature for at least 20 minutes)
- 2 yellow onions (or white, cut in half, skins removed)
- 4 organic carrots (cut in 2-inch large chunks)
- 3 stalks celery (organic, cut in 2-inch large chunks)
- 2 turnips (organic, or small/medium organic potatoes, peeled and cut into 2-inch pieces)
- 1/4 cup apple cider vinegar
- 1 tsp. dried rosemary (or 1 TBSP. fresh rosemary)
- 1 tsp. dried thyme (or 1 TBSP. fresh thyme)
- 2 cups bone broth (homemade, water or other types of meat broth can be used in a pinch)
- Himalayan pink salt
- black pepper
- cooking fat (High heat, such as coconut oil)
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NutritionView More
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630Calories
Sodium
Fat
Carbs
Fiber
Potassium
| Calories630Calories from Fat370 |
| % DAILY VALUE |
| Total Fat41g63% |
| Saturated Fat16g80% |
| Trans Fat |
| Cholesterol150mg50% |
| Sodium240mg10% |
| Potassium1130mg32% |
| Protein45g |
| Calories from Fat370 |
| % DAILY VALUE |
| Total Carbohydrate17g6% |
| Dietary Fiber5g20% |
| Sugars8g |
| Vitamin A210% |
| Vitamin C35% |
| Calcium10% |
| Iron30% |
* Percent Daily Values are based on a 2,000 calorie diet. Your Daily Values may be higher or lower depending on your calorie needs.
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