VitaClay Pot Roast: Quick & Easy Every Night of the Week!

Suitable for VitaClay Models VF7700 and VM7900 series ONLY. 

Courtesy of the organic momma (How the VitaClay Slow Cooker Saved My Life)

I love to make roasts. First of all, they are often cheaper than steaks and other cuts of meat because they come from tougher parts of the animal (butt, shoulder, etc). The toughness is easily overcome by cooking longer on a lower temperature, low-and-slow, which breaks down the tough fibers and makes for a tender, juicy, delectable meat. 

Slow cookers are ideal for cooking roasts because they employ the low-and-slow method without having to be home or babysit the food while it's cooking. Since cooking this way can take hours, it helps to be freed up to do other things. 

VitaClaytakes it one step further by cutting cooking time drastically. Since the housing is sealed, steam and pressure are built up and a roast is done in 2-3 hours with lots of liquid sauce to pour back over the meal. 

VitaClay seals in taste, nutrition and moisture so you'll never have to worry about a dry, tasteless or mushy roast again, and it can be ready in just a couple hours! Make a big roast tonight and you'll have leftovers all week for tacos, salads, shepherd's pie and more! 

Ingredients

• 3-4 lb Chuck roast or other inexpensive cut
• 4 cups broth
• 3 cloves Garlic
• 1 Onion
• 3 sticks carrots
• 2 stalks Celery
• 2 tsp Cumin
• 1 tsp Oregano (dried)
• 1/2 tsp Paprika
• Salt & Pepper to taste

Directions

• Add all vegetables into VitaClay Pot
• Coat roast with oregano, paprika and cumin
• Salt and pepper generously
• Move to VitaClay multicooker on top of veggies.
• Add broth and set on “soup” for 3 hours.
• Salt and pepper to taste before serving.