From Practical Paleo by Diane Sanfilippo, BS, NC

Serves 6-8

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.