Ingredients:

5 lb beef chuck roast

pink sea salt & ground black pepper

3 tablespoons ghee divided

2 stalks celery, diced

2 sprigs fresh thyme

1 sprig fresh rosemary

8 ounces sliced mushrooms

1 cup chopped onions

2 cloves garlic, minced

2 tablespoons tomato paste

2 1/2 cups beef broth broth

Directions:

1. Season roast w/ salt and pepper.

2. Heat 2 tablespoons of the ghee in large skillet & sear each side of the roast for about five minutes or until browned.

3. Place salary in slow cooker & then set roast on top.

4. pour any juices remaining from the skillet into the crockpot & add the thyme & rosemary sprigs.

5. Reduce the heat in the skillet add the mushrooms and the remaining ghee and sauté for 3-4 minutes, add the onions & sauté for 3-5 minutes, add the garlic and sauté for another minute, add the tomato paste & beef broth. Stir well and bring to simmer.

6. Pour the mixture over the roast and cook on high for 5 to 6 hours.

Bon Appetit!