October 14, 2018
When I think of the seasons changing and the air becoming crisp, I think of my mom’s pot roast (among other things). And that’s exactly why I had to put this recipe on the menu this week. The seasons are changing, and actually they are doing so a little too drastically if you ask me. It’s mid October & we woke up with 3 inches of snow on the ground this morning. Hey Colorado, can we get a little bit more fall weather before we go full bore winter please?
This recipe is my mom’s classic pot roast, it’s one of many recipes that I have carried on from my mom’s kitchen to mine. I only had to make one small tweak to make it Whole30/Paleo Friendly and you would never know the difference! I hope this comforting dish makes it’s way into your kitchen too!
Ingredients
- 3-5 lb. chuck roast
- 1/4 cup arrrowroot flour
- kosher salt, to taste
- black pepper, to taste
- 2 tbsp. avocado oil (or olive)
- 1 yellow onion, peeled and cut into fourths
- 3 large carrots, cut into 2 inch pieces
- 10-12 small yukon gold potatoes
- 5 cloves garlic
- 1 bay leaf
- 3-4 cups beef broth
Instructions
- Preheat oven to 300 degrees.
- Season the roast generously with salt and pepper, make sure to season all sides. Now, evenly coat the roast with 1/4 cup of arrowroot flour.
- Heat 2 tbsp. oil over medium-high heat in a large dutch oven. Place the roast in the dutch oven & sear all sides of the roast until browned. Once complete, remove the roast from the dutch oven & set aside.
- Reduce heat to low add 1 cup of beef broth to the dutch oven, deglaze the pan, scraping the bottom to get all of the brown bits.
- Place the onions & carrots in the bottom of the pan. Add the roast back to the pan by nestling it on top of the vegetables. Add in the potatoes and allow them to fall around the roast.
- Now add in the rest of your broth. It should be enough to cover the onions & carrots , and half of the roast.
- Place the lid on the dutch oven and transfer the pot to the over. Roast for 3 -4 hours.
- Optional Note: Use the broth from the roast to create a nice gravy by bringing the broth to a boil. Mix 3 Tbsp Arrowroot Starch & 3 Tbsp cold water. Whisk in to the boiling broth to thicken the liquid. Season with salt & pepper. If you desire a thicker gravy, continue to add 1 part arrow root starch & 1 part cold water, in 1 TBSP increments until desired thickness is reached.. For a creamier gravy, adding 1/4 of nut or coconut milk is an option.
- Crockpot Instructions After browning your meat, place all ingredients in the crockpot and cook on high for 4 hours, or low for 8 hours
