6-7 pieces of bacon (make sure it’s sugar free, and as natural as you can find)
3 tbsp bacon fat (save when you fry the bacon)
1 beef roast (google for cooking time by weight/cut. Add extra water to the roasting pan to make homemade broth)
1 white or sweet onion
3 cloves garlic
1 large sweet potato
2 cups peeled/chopped carrots
5 cups bone broth or drippings from roast
1/2 tsp thyme
1/2 tsp marjoram
1/2 tsp oregano
2 bay leaves
2-3 tbsp chives
1/8 cup green onions
salt and pepper to taste
I cooked the roast before hand, but you could also cut it up raw and add to the soup at the beginning.
Fry bacon until crisp. Save 3 tbsp bacon fat. Use bacon fat to fry onions on low heat for a few minutes. I used a slow cooker which worked great but you can also use a large pot. Add minced garlic, cut up sweet potato chunks, chopped carrots, broth and seasonings. Cook on low for at least a couple hours, up to 4-5 depending on temperature. Keep checking and when everything gets as soft as you like, add cut up beef roast chunks, crumbled bacon and green onions. Cook for another 15 minutes or so.
Here it is about 15 mins before done!