• 2 cups bone broth
• 2 lbs. grass-fed beef roast
• 2 onions, diced
• 3 carrots, diced
• 4 cloves garlic, minced
• 1 Tbsp. sea salt
• Freshly ground black pepper
• 1 Tbsp. dried parsley

1. Pour the stock into the bottom of the crock-pot and turn onto low. Season with salt, pepper and parsley and place the roast in the crock-pot.
2. Place the carrots and onions around the roast and garlic on top.
3. Cover and allow the roast to cook on low for 6-8 hours, or until tender.
4. Remove the roast and vegetables from the crock-pot and place on a platter with remaining broth.
5. Enjoy!