Pot Roast


1 shoulder roast weighed in 100 gram increments
Tomatoes
5 cloves chopped garlic
½ chopped onion
1 tablespoon paprika
Cayenne to taste
Salt and black pepper to taste

Rub spices into meat on all sides. Place in crock pot and fill halfway. Add
celery to liquid. Heat on high for 30 minutes then reduce heat to low and cook for 6-8 hours until fork tender. Separate into 9 equal servings and enjoy. Save the juice to make sauces and dressings. Save the celeryto make soup. Always refrigerate and skim  off any excess fat.

Makes multiple servings (1 protein, 1 vegetable)

Phase 3 modifications: Sear on high heat with olive oil on all sides before
placing in the crock-pot to cook.

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