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Santa Maria Style Pot Roast

The perfect meal for the impending cold weather!

2 tablespoons (30 g) sea salt
1 teaspoon black pepper
1 teaspoon garlic powder
1 teaspoon dried parsley
½ teaspoon sugar
3 pounds (1.5 kg) boneless chuck roast
2 tablespoons (29 ml) olive oil
3 carrots, peeled and cut into 1-inch (25-mm) pieces
3 to 4 medium potatoes, peeled and cut in half and then quartered
2 cups (473 ml) beef broth

Mix together the salt, pepper, garlic powder, parsley, and sugar, and rub over both sides of the roast.
Heat the olive oil in a pan large enough for the pot roast, over medium heat, and then sear the roast on both sides for about 3 to 4 minutes, or until browned.
Place the carrots and potatoes in a 6-quart (6-L) slow cooker, and place the roast on top. Add the beef broth, being careful not to pour it over the top of the roast and wash off the seasonings.
Cook on low for 6 to 8 hours or on high for 3 to 4 hours, or until the meat is tender and falling apart.

Group Class Programming for Friday, November 9, 2018:

Level Method Group 2 Testing 

Weekend Reading from TREBEL:

Why Mobility Matters
Develop Compression Strength Step 3
Developing Physical Literacy in Our Children