Classic Pot Roast with Root Veggies

5 steps

Prep:30minCook:3h 30min

Adapted from Real Plans' Pot Roast with Root veggies(AIP) Great on it's own or in a bowl with Cauliflower Rice!

Updated at: Thu, 17 Aug 2023 12:17:53 GMT

Nutrition balance score

Good

Glycemic Index

Moderate

Glycemic Load

High

Nutrition per serving

Calories736.1 kcal (37%)

Total Fat41.2 g (59%)

Carbs46.7 g (18%)

Sugars14.3 g (16%)

Protein44.8 g (90%)

Sodium1345.5 mg (67%)

Fiber9.5 g (34%)

% Daily Values based on a 2,000 calorie diet

Ingredients

4 servings

1 Tbspcoconut oil

or as needed

2 lbbeef chuck roast

1 tspcoarse sea salt

or to taste

1.5onions

cut into 1inch wedges

2 cupbeef broth

or chicken

1 Tbspminced garlic

1bay leaf

1 tspdried thyme

8carrots

chop into 2 in pieces

6celery stalks

chop into 2 inch pieces

3sweet potatoes

scrubbed and chopped into 1x2 inch long chunks

0.5 lbmushrooms

chopped

1 ½ tsparrowroot powder

1 Tbspwater

Instructions

Step 1

Preheat oven to 350F. In a dutch oven over medium-high heat, heat coconut oil. Sprinkle roast all over with salt. Place in pan and brown on all sides.

Step 2

Add 1 cup broth, onions, garlic, bay leaves, thyme, and remaining salt. Bring to a simmer on the stove top, then cover and put in the oven; roast for 2 hours.

Step 3

Take roast out of oven. Remove lid and be careful to avoid the steam. Use tongs to turn roast. Check for liquid level, if needed add the last cup of broth, then add carrots, celery, sweet potatoes, and mushrooms to pot. Cover and put back in oven until vegetables are tender, about 1 hour.

Step 4

Transfer the roast and veggies to a platter. Mix arrowroot powder and water. Over medium heat on the stove top, slowly pour arrowroot/water mixture into pot while whisking until a nice gravy results.

Step 5

Cut the roast into thick slices, and serve with the vegetables and gravy on the side.