- 1 onion
- 2 large carrots sliced
- 2 stalks celery sliced
- 2 leeks sliced
- 6 cloves garlic diced
- 2 pounds beef bones (soup or marrow)
- 1.5 to 2 lbs grass-fed chuck roast
- Water
- Basil leaves (add at the end)
- Salt (add at the end)
- Pepper (add at the end)
Fill your Crock-pot or slow cooker with the vegetables, meat and bones. Add enough water to cover – about to the max line – and put the lid on. Put on low for 12-14 hours. Add about salt and pepper to taste at the end, and pull the meat apart. Garnish each bowl with basil leaves.
