Italian–Style Roast Beef

Serves 10 to 12.

Ingredients

• 4 pound bottom round roast
• 1-2 tablespoons of unrefined coconut oil
• 2 large onions, sliced
• 3 cloves garlic, chopped
• 1 tablespoon garlic powder, plus more to taste
• 1 tablespoon oregano, plus more to taste
• 5 large carrots, chopped
• 1 cup cold water

All spices and dried herbs must be organic or certified organic from the health store because all commercial products
are irradiated (zapped with radiation) which change and damage the body's cells if consumed.

Preparation

1. In a dutch oven pot, sear the sides of the roast over medium to high heat in coconut oil until well browned. [Brown extensively to seal in the juices.]
2. Remove from the pot and set it aside.
3. Lower heat to medium and add onion and garlic, cooking about 3 minutes until softened.
4. Season the meat with garlic powder and oregano to taste, and return it to the pot.
5. Add one cup cold water to pot. Cover and cook on medium-low heat for about 2 hours. Add more water as needed to create a rich juice.
6. After the 2 hours put carrots around the meat and cook it another 1 1/2 hours.
7. When the meat is tender, remove meat from the pot.
8. Put the meat on a carving board and slice it. Put in in a serving bowl with the cooked onion and carrots from the pan.
9. Serve with fresh green salad.