• All
  • Back / Lats
  • Biceps
  • Chest
  • Coaches Corner
  • Delts
  • Exercise Execution
  • Hormones & Physiology
  • Legs
  • Nutrition
  • Premium Articles
  • Supplements
  • Training
  • Triceps

Fat Burners: Shedding Light to Shred the Fat

Building and maintaining muscle mass while concurrently stripping body fat to reveal the separation and conditioning which defines the elite-level ...

Read More
exhausted athlete

Overtraining? Signs You May Need to Take a Rest Day

When is rest for the wicked but a necessity for gains? We let the science do the talking...

Read More

Nutrient Deficiencies and How to Rectify Them

Vitamins and minerals are essential nutrients that help you maintain optimal health by regulating your metabolism, hormones, and aiding in ...

Read More

Testosterone: Understanding the Mechanisms Behind the “Alpha” Hormone

Everybody's familiar with testosterone, the grand daddy hormone most synonymous with both muscle and manhood. Today we provide a comprehensive ...

Read More

Nutrient vs Caloric Density

It is true that a person’s caloric intake has a very direct impact on their weight. Consume more than is ...

Read More

Shopping Guidelines: Fruits & Veggies

Grocery shopping with health and fitness in mind can be a hassle. That is why in order to to minimize ...

Read More
  See More

Not-Your-Average Pot Roast

Ingredients:
3 lb beef roast

Rub:
2 Tb gluten free Worcestershire sauce
1 Tb avocado or MCT oil
2 Tb lemon pepper
1 Tb low (or no) salt seasoning salt – ex, Emerils, Mrs. Dash, Spike, etc
1 tsp EACH thyme, basil, and sage
1/2 tsp EACH allspice and rosemary
2 Tb dried minced onion

Roast:
1 Tb avocado or MCT oil
1 large onion, rough chopped
1 bulb garlic, peeled and rough chopped
1 jalapeno, de-seeded and finely chopped
2 pieces celery, rough chopped
2 carrots, chopped
16 oz beef or veggie stock
1 Tb soy sauce
1 Tb gluten free Worcestershire sauce
1 Tb tomato paste or ketchup
1-2 Tb hot sauce (based on taste)
Optional:
2-3 Tb corn, potato, or rice starch mixed into 1-2 Tb water to make a ‘slurry’

Directions:
1. Trim excess fat off roast.  Poke all over with a knife to make little cuts in the surface.
2. Combine all rub ingredients in a small bowl, and massage into surface of the roast. Let sit for 10 minutes.
3. In a dutch oven, heat 1 Tb oil over medium-high heat.
4. Add roast and let cook 5-6 minutes before flipping, continuing to brown all sides.
5. Add all other ingredients (except starch slurry) and bring to a boil.
6. Reduce heat to medium-low or low (you want a low simmer).
7. Cover, and cook for 60-90 minutes (up to 2 hours if you want it really soft).
8. Remove roast (and veggies) from liquid; set aside for 20 minutes before cutting.
9. Optional: Add starch-water slurry to remaining liquid, bring to a boil, and stir until thickened to make pan gravy.