From Practical Paleo by Diane Sanfilippo, BS, NC
Slow – Cooker Recipe
- 4 lbs lamb roast (beef or pork works too!)
- 2 onions, cut into quarters
- 4 large carrots, chopped into 1 inch pieces
- 6-8 cloves of garlic, smashed
- ¼ cup Kalamata olives
- ¼ cup brine/liquid from olives
- 32-ounce can of whole peeled plum tomatoes or roasted tomatoes
Place all ingredients in a slow-cooker and cook on low for a minimum of 6 hours or overnight.
Serve alone or over cauliflower mashed potatoes.