Pot Roast
Recipe by Tina Gravalos
Ingredients
15
Time
3h 30m
Serves
6
Pot roast just screams “comfort food”, don’t you think? The way the delicious smell fills the house right down to plating it and enjoying it with the fam. So good! And, it makes for some pretty great leftovers, too. When you can, choosing better quality meat makes a big difference for your health. You get more vitamins and minerals plus you’re providing your body with nourishment to help support your overall health, specifically for healthy hormones, immune function and even heart health.
Dinner
Ingredients
3lbs
Beef Chuck Roast
2tsp
Sea Salt
2tsp
Black Pepper
3Tbsp
Extra-Virgin Olive Oil
4
Garlic Cloves
1med
Yellow Onion
2
Carrots
2stalks
Celery
3cups
Beef Stock
1/2140z can
Canned Tomato
1/4cup
Coconut Aminos
2Tbsp
Balsamic Vinegar
2Tbsp
Dried Parsley
6med
New Potatoes
2Tbsp
Tapioca Flour
Instructions
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.
Explore More
More Recipes by Tina Gravalos
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.
