Ingredients
15
Time
3h 30m
Serves
6
Recipe by Tina Gravalos
Ingredients
15
Time
3h 30m
Serves
6
Dinner
3 lbs
Beef Chuck Roast
boneless
2 tsp
Sea Salt
2 tsp
Black Pepper
3 Tbsp
Extra-Virgin Olive Oil
4
Garlic Cloves
minced
1 med
Yellow Onion
peeled and quartered
2
Carrots
peeled and chopped
2 stalks
Celery
chopped
3 cups
Beef Stock
1/2 140z can
Canned Tomato
crushed
1/4 cup
Coconut Aminos
2 Tbsp
Balsamic Vinegar
2 Tbsp
Dried Parsley
6 med
New Potatoes
peeled
2 Tbsp
Tapioca Flour
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.
Tina is a Food Photographer, Recipe Developer & Holistic Nutritionist from Ontario, Canada. She is the founder of Made of Philo where she shares simple recipes with a healthier twist that anyone can whip up. Tina believes that food should be enjoyed no matter where you're at on your wellness journey.
