Whole30 Roast

• Produce

  • 3 Bay leaves
  • 1 lb Carrots
  • 2 Celery sticks
  • 2 Garlic cloves
  • 2 Onions
  • 1 lb Potatoes, small
  • 1 sprig Thyme

• Canned Goods

  • 486 2/3 ml Beef stock * see notes, gluten free

• Baking & Spices

  • 2 tbsp Arrowroot
  • 1 Pepper
  • 1 Salt

• Other

  • 1 X 4lb boneless chuck roast, trimmed

Found on noshtastic.com

Description

Ingredients

• 1 x 4lb boneless chuck roast, trimmed
• 250 mls 1 cup gluten free beef stock * see notes for whole30/paleo
• 2 onions
• 1 lb small potatoes, or sweet potatoes
• 1lb carrots, peeled
• 2 celery sticks, cut into pieces
• 1 sprig of thyme
• 3 bay leaves
• 2 garlic cloves, crushed
• salt
• pepper
• 2 tbsp arrowroot

Directions

• If you are following Whole30 you will need to use homemade beef broth or use water, I havent found a whole30 compliant store bought broth.
• You can make this in a slow cooker, or in a dutch oven.
• If you cook it in the oven you will need to preheat it to 325F
• If you prefer to brown the meat you can go ahead and do that, however in my experience if you are cooking it in a crockpot then it doesnt make a whole lot of difference by the time the meat is cooked.
• Prepare the onions by peeling them and cutting into quarters then place them in the bottom of the crockpot along with half of the unpeeled washed potatoes, celery, and the crushed garlic.
• Place the meat on top of the vegetables and season well with salt and pepper.
• tuck the thyme and bay leaves along the sides of the meat, then put the carrots and remaining potatoes alongside the meat.
• If you prefer to use sweet potatoes instead of regular potatoes then I would peel and boil them separately and then mash them, they are likely to turn to mush in the slow cooker if you cook them with the meat.
• Pour over the beef stock and cook on the HIGH setting for 3 - 5 hrs.
• If you are cooking it in the oven it will probably take between 2.5hrs - 3.5hrs
• It really depends on your slow cooker how long it will take to cook it, the newer slow cookers (made in the last three years or so) tend to run hotter than older models so you might want to check the meat after three hours.
• When the meat is cooked, pour off the liquid from the pot roast and put it into a pan on the stove top.
• Add two tablespoons of arrowroot into a small bowl and mix with two tablespoons cold water.
• Add half the arrowroot liquid to the pan with the gravy and stir on a medium heat until the gravy is thickened, if you need it thicker add some more of the starch mixture.
• If you are using arrowroot it will thicken it just like cornstarch will, but I have found it can sometimes create gloopy lumps in the gravy, if that happens simply pour the gravy back through a sieve.
• One last thing, I have found that you can easily overcook a pot roast. What typically happens is that the meat can become dry, stringy, and lose flavor as all the flavor goes from the meat into the liquid, so you end up with pretty tasteless meat and a fabulous gravy!

Nutrition