Easy Crock Pot Roast

Directions

1. Wash chuck roast. Season generously with salt, pepper, rosemary, and garlic powder. Coat with flour.
2. Place floured roast into oiled skillet and brown lightly on all sides.
3. While browning, add diced onions to skillet.
4. Transfer roast and onions to greased crock pot. Toss in whole garlic cloves, bay leaf, potatoes, carrots, and celery.
5. Pour in beef broth and red wine and add salt and pepper.
6. Cover and cook on low for 8 to 10 hours.

Credit: cooks.com

1. To make straining easier I use a mesh strainer over a pitcher-style 4-cup measuring cup. This makes transferring the stock to the canning jars easier. I do one jar at a time, cleaning out the strainer as needed. the fat will rise tot he top of the jars in the fridge which can be included in whatever you are making or scraped off if your body is not ready for all the fat. Discard the bones and vegetables. Meat still on the bones can be eaten or reserved for soups.
2. I love to drink the broth warm with a little sea salt added with meals or use it cook rice or vegetables. I also use it anytime a recipe calls for stock or broth. So delicious healing to your gut!  
3. More great resources for making your own bone broths:
4. Listen to this great interview with the master of bone broth Chef Lance and Sean Croxton from Undergroundwellness. http://undergroundwellness.com/retrolance/