Beef Roast With Dried Fruit

 Roast, there is nothing so simple when one is prepared in a slow-cooker and nothing so delicious!

1 onion
2-4 pound pot roast, preferably grass fed
11 ounces dried fruit (apricots, prunes, apples), sulfur free
3/4 cup of Cabernet Sauvignon
1 cup water
1 clove garlic, minced
1/4 cup honey
1 teaspoon parsley flakes
1 bay leaf
1/4 teaspoon cinnamon
2 1/2 teaspoons salt
1/4 teaspoon pepper
1/2 teaspoon thyme

In a small bowl mix together the salt, pepper and thyme and sprinkle onto the roast all over. Heat a pan with 2 tablespoons of coconut oil with medium heat. Brown the roast on all sides. Slice the onion and place in a Crock-Pot with dried fruit, Cabernet, water, garlic, honey, cinnamon, and any leftover salt, pepper and thyme. Mix well. Place roast on top and cover and cook on low for 8-10 hours.

Serve with white rice (if not on an SCD diet) and vegetables.