Hearty Fall Roast

September 30, 2017

1. Rub:
   • 1/2 tablespoon paprika
   • 1 tablespoon chopped fresh rosemary
   • 2 teaspoons garlic powder
   • 1 teaspoon kosher salt
   • 1 teaspoon black pepper
2. Roast and Vegetables:
   • 1 leg of natural boneless lamb
   • 1 tablespoon extra virgin olive oil
   • 2 cups whole baby carrots
   • 1 medium onion, cut into large dice
   • 3 stalks celery, chopped
   • 8 red new potatoes, quartered
   • 2 1/2 cups Vitality Beyond Broth
   • 2 tablespoons balsamic vinegar
   • 1 tablespoon minced garlic
   • 2 bay leaves

1. To make the meat: Pat the lamb roast dry with a paper towel to remove excess moisture. Evenly pat the rub on all sides of the roast.
2. In a large skillet, heat the olive oil over high heat. Add the seasoned roast and sear on each side for 2 to 3 minutes.
3. Transfer the roast to a slow cooker. Place the carrots, onion, celery, and potatoes around the roast.
4. In a small bowl, whisk together the beef broth, vinegar, and garlic.
5. Add the vitality broth mixture and the bay leaves to the slow cooker. Cover and cook for 4 hours on high or 8 hours on low. Remove the bay leaves before serving.

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