Beef roast
3-4lb grass fed London broil (I like to get mine at the farmer's market, but anywhere that you can find one is fine) with all the fat cut off
1/2lb portabella mushrooms cut in half(you can use a different kind of mushroom, but this is what I like)
2 cups low sodium organic vegetable broth (you can use chicken or beef and you can also make your own)
1/2 purple onion chopped
4 organic carrots chopped
1tsp garlic powder
dash black pepper
1tsp oregano
1tsp parsley
Add your broth first, then mushrooms, carrots and onion. Place the roast on top of this and add seasoning to the top of the roast. I put it on high for 2 hours then low for another 3-4 hours. Now if you are putting this on in the morning before work or something you can just do low for about 6-8 hours or so. I will check it about 30 minutes to an hour before serving and mix it up and make sure it is all shredded.
My whole family loves this especially my picky husband and picky 6 year old. They usually have seconds on it. I have served it with a lot of different things. You could do sweet potatoes, brown rice, wild rice, whole grain pasta or quinoa pasta. Typically we will have steamed broccoli with it (that is my husband and 6 year old favorite veggie), but you could really do any kind of veggie with it. The best thing is with having a bigger roast there is typically leftovers. It is actually much better then next day. You could eat the leftovers the same way or try it as a sandwich. You decide what the right size roast is for you. You can do a smaller one just make sure you cut everything in the recipe down, or you can do a bigger one just make sure you are adding more of everything else as well. I hope you enjoy this as much as my family does. As I said we do not eat beef often so this is a treat meal for us.
This is a pretty good broth to choose, but the best would of course be homemade. I will get together a recipe for that to post.
