Ginger, Lemon and Sea Salt Roast

On days like today, it was nice to come home to a roast in the crock pot!

After a long day of teaching inside in 74 degree weather, I decided to play outside in my front yard. I removed some rocks, re-structured some flower beds, transplanted some roses, re-built the rock bed around our maple tree and cleaned up some leaves. I even found a garter snake and named him Freddy- then I put him in theĀ  flower bed covered him with a rock and some dirt and mulch. Naturally, I started a project and didn’t stop until Brandon forced me to come inside because we couldn’t see any more! (I HATE stopping in the middle of projects but… I don’t want to meet a bigger snake in the dark.)

It’s a start to a lot of much needed curb appeal!

We came in and dinner was already warmed and waiting to be eaten. I made a Roast and a simple side salad to go with it. Might even eat a piece of pie again for dessert.

Ginger, Lemon and Sea Salt Roast
  • 1 Ginger Root, Peeled and Diced
  • 2 Tbs Chili Powder
  • 1 Tbs Sea Salt
  • 2 cloves Garlic, whole
  • Half a lemon, juice only
  • 1 1/2 LB Venison Roast (or any roast)
  • 2 Cups of water
  • 1 Tsp Coconut amino’s (you can use soy or Worcestershire sauce)
Place all of the ingredients in a crock pot and cook for 6-7 hours on low heat. This is a fresh, herbal roast and perfect for an early spring meal. Enjoy
I will leave you with this quote that a good friend sent me tonight:
“It’s impossible” said pride. “It’s risky” said experience. “It’s pointless” said reason. “Give it a try” whispered the heart!


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