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1 1 shoulder roast weighed in 100 gram increments
2-3 cloves of chopped garlic
½ chopped onion
1 tbsp paprika
Cayenne to taste
Salt and black pepper to taste
1
Rub spices into meat on all sides.
2
Place in crockpot and fill halfway.
3
Add celery to liquid.
4
Heat on high for 30 minutes then reduce heat to low and cook for 6-8 hours until fork tender.
5
Separate into 9 equal servings and enjoy.
6
Save the juice to make sauces and dressings.
7
Save the celery to make soup.
8
Always refrigerate and skim off any excess fat.
9
Makes multiple servings (1 protein, 1 vegetable)
10
Phase 3 modifications: Sear on high heat with olive oil on all sides before placing in the crock-pot to cook.
Ingredients
1 1 shoulder roast weighed in 100 gram increments
2-3 cloves of chopped garlic
½ chopped onion
1 tbsp paprika
Cayenne to taste
Salt and black pepper to taste
Directions
1
Rub spices into meat on all sides.
2
Place in crockpot and fill halfway.
3
Add celery to liquid.
4
Heat on high for 30 minutes then reduce heat to low and cook for 6-8 hours until fork tender.
5
Separate into 9 equal servings and enjoy.
6
Save the juice to make sauces and dressings.
7
Save the celery to make soup.
8
Always refrigerate and skim off any excess fat.
9
Makes multiple servings (1 protein, 1 vegetable)
10
Phase 3 modifications: Sear on high heat with olive oil on all sides before placing in the crock-pot to cook.