Classic Pot Roast with Root Veggies

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

Good

% Daily Values based on a 2,000 calorie diet

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.