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Wednesday, December 27, 2017

Whole 30 Pot Roast


I love this meal because it cooks for several hours filling the house with the wonderful smell of roasting meat and veggies. Actually, when I made this a couple of weeks ago my neighbor came over to ask me what I was making because she could smell the lovely aroma from outside our house. If you have a few hours at home in the afternoon, this one pot meal is really super easy to throw together.  When I made it for our friends a few weeks ago I served it alongside rice (you could do cauliflower rice for a whole 30 friendly version) but it really doesn't need it. Also, I love fresh thyme with this, but feel free to use your favorite fresh herbs- parsley or oregano would also work great! I am also including a crock-pot adaption for those of you who love all things crock-pot and would like the freedom to let it cook while you're not at home. If you go the crock-pot route I believe searing it first will produce the most flavorful roast, but if you don't have time or don't want to dirty another dish- no worries! Just stick it in as is, just make sure you cook it until it's fall apart tender, about 6-8 hours on low. 

Ingredients: 

3 lb. chuck roast
2 Tbs. olive oil
2 Tbs. ghee
2 cups beef broth
1/2 cup coconut aminos
4 Tbs. balsamic vinegar
8 potatoes quartered, half yukon gold, half red
1 red onion, cut in chunks
4 carrots, cut in chunks
3 garlic cloves, peeled and minced
Fresh thyme 

Oven Directions:

Preheat oven to 275 degrees. Cover roast with salt and pepper. Heat olive oil and ghee in oven-safe pot or dutch oven over medium-high heat. Sear roast on both sides, 2-3 minutes per side (until you get a nice brown crust on the outside- this is key because it helps keep the juices in while the roast cooks). Remove meat and set aside, add in broth, balsamic vinegar and coconut aminos and turn up heat to high. Reduce liquid by half. While liquid is reducing, rub roast with minced garlic. Turn off heat and add in potatoes, onion and carrots, give it a stir. Add in beef and nestle between veggies. Top with fresh thyme and tuck some into the sides along with bay leaves. Cook on the middle rack of the oven, covered for 4-6 hours until meat is fall apart tender. Serve over rice or cauliflower rice or as is.

Crock-pot Directions:

Cover roast with salt and pepper. Heat olive oil and ghee in oven-safe pot or dutch oven over medium-high heat. Sear roast on both sides, 2-3 minutes per side (until you get a nice brown crust on the outside- this is key because it helps keep the juices in while the roast cooks). Remove meat and set aside.  As stated above, you can skip this step if you're low on time. Add veggies to the bottom of the crock-pot.  Nestle the roast in between the veggies. Top with broth, coconut aminos, balsamic vinegar and minced garlic. Top with fresh thyme and bay leaves tuck some into the sides. Cook on low for 6-8 hours until fall apart tender (may need to cook a little longer depending on your crock-pot). 

Hope you enjoy it as much as we did!
-brittany

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