Sort ingredients
cmrozeske
QR Code
Listen
Pdf
Season roast on all sides with sea salt and black pepper.
Heat ghee in a large skillet over medium-high heat. Once oil is hot, add the roast and cook until golden brown, about 4-5 minutes on each side.
Place carrots, onion, baby gold potatoes, and celery into the bottom of a 6-quart slow cooker. Lay the roast on top, and add the thyme, garlic, sea salt, and beef broth.
Cover, and cook the roast for 8-9 hours on low setting, or until meat easily shreds and is tender.
Transfer roast to a plate and shred with two forks. Cut potatoes if desired. Season with salt and pepper until you reach desired flavor.
If you want to thicken the broth to make gravy, pour the broth from the slow cooker into a small saucepan. Heat over medium-high heat. In a small bowl, whisk tapioca flour with 3 tablespoons of beef broth then pour into sauce pan. Simmer for 1-2 minutes, stirring constantly.