Serves 1
Directions
- 1Place a turquoise plate on the counter.
- 2Add the arrowroot starch, dried parsley, salt, and pepper into the plate.
- 3Mix the ingredients in the plate with a spoon.
- 4Place the chuck roast in the plate and coat it with the mixture.
- 5Add oil to a pot.
- 6Place the chuck roast in the pot and sear on all sides until browned.
- 7Remove the chuck roast from the pot.
- 8Add the sliced yellow onions to the pot and sauté until caramelized.
- 9Add minced garlic to the pot.
- 10Return the chuck roast to the pot on top of the onions.
- 11Pour beef broth into the pot.
- 12Add red wine vinegar, coconut aminos, and bay leaves to the pot.
- 13Cover the pot with a lid and place it in the oven to cook.
- 14Remove the cooked pot roast from the oven.
- 15Shred the meat with tongs.
- 16Serve the pot roast with mashed potatoes and a slice of cheesy bread.
- 17Garnish with fresh parsley and thyme.
Ingredients
- 3 lb chuck roast
- 4 lb chuck roast
- Salt
- pepper
- 2 tsp dried parsley
- 2 tsp dried thyme
- 2 tbsp arrowroot starch
- 2 tsp arrowroot starch
- 2 tbsp avocado oil
- 2 tbsp coconut aminos
- 2 yellow onions
- 2 cloves garlic
- 2.5 cups beef broth
- 1 tbsp red wine vinegar
- 3 bay leaves
- Fresh parsley
- thyme
Equipment
pottongswooden spoonladle
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