Beef Pot Roast w/ Yams

Beef Pot Roast with Yams

By Pam King,http://paleotable.com/2012/10/beef-pot-roast-with-yams/

You can use a crock pot or a dutch oven for this recipe; I used a crockpot. If using a dutch oven, steps 1 through 6 can be done in the dutch oven, then covered and transferred to a preheated 325°F for approximately 4.5 hours. Feel free to substitute another root vegetable for the yams—carrots or winter squash would work well.

• Prep Time: 15 minutes
• Cook time: 09h 00min
• Yield: 3-4 servings

Ingredients:

• bacon strips - 4, sliced into one-inch pieces
• boneless beef chuck roast - 2 pounds
• yams - 2 pounds, peeled and cut into one-inch cubes
• prepared salsa - 16-ounce jar
• chicken stock or water - 1 cup
• sea salt - 1 Tbsp
• freshly ground black pepper - 1 Tbsp

Preparation:

1. In a large skillet over medium heat, add bacon and cook about half way.
2. Season the roast with salt and pepper. Add the roast to the heated skillet with the bacon and brown, about 5 minutes. Turn the roast over and brown the other side, another 5 minutes. Remove skillet from heat.
3. Use tongs to remove the roast from the skillet and transfer to crock pot. Add yams to the skillet and toss in bacon fat until they are coated.
4. Transfer yams and bacon bits to the crock pot, lifting roast to set on top of the yams.
5. Top the roast with salsa and stock (or water).
6. Cook in crock pot on low for 9 hours or until roast is fork tender and easily pulls apart. (Cooking time will vary depending on the size of your roast and crock pot temperature.)
7. Using a slotted spoon, transfer roast and yams to a serving platter or plates. Garnish with the reserved salsa.

NOTE: Yams will be very soft, I usually fork mash them prior to eating. If you prefer firmer yams, add them to the crock pot half way through.