Pot Roast

1

Preheat oven to 350 degrees F.

2

Season the chuck roast with salt and pepper. Make sure it’s seasoned all over.

3

In a large dutch oven, on medium heat, heat olive oil.

4

Brown the roast on each side for 2-3 minutes. Once browned, remove from the pot and set aside.

5

Add the minced garlic and sauté for about 30 seconds. Add 1 cup of beef broth to the pot to deglaze.

6

Add the roast back into the pot along with the onions, carrots and celery.

7

Add the remaining beef broth, crushed tomatoes, coconut aminos, balsamic vinegar and dried parsley. The roast should be a little more than half covered in liquid. Add more if needed.

8

Cover with lid and roast for 3-3.5 hours. You’ll know it’s ready when it falls apart easily. Halfway through, add the potatoes.

9

Serve on a plate or bowl with 1-2 potatoes and some of the vegetables. Pour some sauce from the pan on top. Taste and add more salt and pepper if needed.

10

To make gravy: Remove any potatoes and some of the vegetables you want to eat from the pot. You can keep some of them in there for more flavour.

11

Add about a ½ cup of the liquid from the pot to a glass with the tapioca flour and mix it until there are no clumps.

12

Turn the stove on medium-low heat and let the liquid from the pot heat up. Add the tapioca flour mixture and stir until it starts to thicken to your desired consistency. If you have a potato masher, you can use that to stir the liquid while mashing the vegetables for more flavour.

13

Use the sauce/gravy as is and pour on top of your pot roast or you can strain any of the larger vegetable pieces.