Recipes & Kitchen  

Pot Roast

Pot Roast


  • 1 shoulder roast weighed in 3.5oz increments (example 900 grams= 9 servings)
  •  3 stalks celery
  • whole tomato
  • 5 cloves garlic, chopped
  • 1/2 onion, chopped
  • 1 tbsp paprika
  • cayenne pepper, to taste
  • water or broth, as needed
  • salt and black pepper, to taste


  1. Rub spices into meat on all sides.
  2. Place in crock pot and fill halfway with water or approved broth.
  3. Add 3 stalks of celery, onion, and tomato to liquid. Heat on high for 30 minutes, then reduce heat to low and cook for 6-8 hours until fork tender.
  4. Separate into 9 equal servings and enjoy.​


Save the juice to make sauces and dressings.

Save the celery to make soup.

Always refrigerate and skim off any excess fat.