-Pot Roast Stew-

Ingredients:
1 Grassfed beef Blade Roast 2-3lbs
3-4 Large sweet potatoes, sliced
2-3 Large carrots or parsnips, sliced
3 Large Grassfed Marrow Bones(split if you can) These are your broth and thickening agent
1/2cup Tomato(diced, paste,crushed, any will do)
1/2 cup Apple sauce
1 Chunk fresh ginger, cut rough
3 Large Onions, diced
4 cups Filtered water
3tsp Red wine or balsamic vingar
3tps Dried rosemary
1tsp Kosher salt
2tsp Fresh cracked pepper
2 Cloves garlic
1 Bay Leaf
1/4cup EVOO
2tsp Coconut oil

Step 1.
Brown Roast and Bones in skillet with coconut oil
Remove and rub with spices
Place in slow cooker with onions, all liquid, garlic and ginger and cook on low for 8hours, or until meat comes apart with a fork.
Add roots and tubers and cook for 45min,  and serve!
You can also add a green veggie with the roots and tubers, but don’t overcook, or it will go