Menu and a Recipe

Today's Menu:

Breakfast: Goat Cheese Quiche, Uncured Pork Kielbasa, Gogurt with Raspberries
Main Meal: Caesar Salad with Shredded Ricotta Salata, Grass Fed Crock Pot Roast with Carrots and Leeks, Apple with Peanut Butter
Evening Snack: Salami and Assorted Cheeses, Grapes, Wine, Soft Goat Cheese with Strawberries

Grass Fed Crock Pot Roast with Carrots and Leeks
Bacon drippings
1 1/2 to 2 lb. Grass Fed Chuck Roast, sliced into two steaks
3-4 carrots, cut into chunks
1 large or 2 small leeks, trimmed and sliced
1/2 medium onion, chopped or sliced
2 T white flour
1 t. Herbs de Provence
1 c. beef broth (I use "Better than Boullion") - hot
Salt and Pepper to taste (be sure and taste first, as the bacon is salty so you might not need any salt)

Melt about 2 T of the bacon drippings in a large stainless steel skillet until hot. Brown the chuck steaks on each side and then put in a 3 or 3 1/2 quart crockpot. Put more bacon fat in the pan and brown the onions, leeks, and carrots, and then put in crockpot with chuck steaks. Melt another 2 T of bacon fat in skillet until hot and slowly stir in the 2 T flour until bubbly and smooth. Very slowly stir in the 1 c. of hot beef broth. You should have a nice thick gravy. Add about a teaspoon of Herbs de Provence and pour the gravy over the meat and vegetables in the crockpot. Using a spatula, pull the two steaks up so that the vegetables are at the bottom of the crockpot with the steaks on top. Cook on "high" for about three hours or until a fork goes easily into the meat. If you are using a chuck roast that is not grass fed it will probably take a little longer. Check your seasonings. Serve the steaks with the vegetables on the side. One or two small potatoes, peeled and cut into quarters could be added with the vegetables. Enjoy! Makes 2-4 servings, depending on your appetite!