Name: Paleo Friendly Pot Roast and Gravy
Prep time: 30 min
Cook time: 7 h
Total time: 7 h 30 min
Ingredients: 4 lbs boneless chuck roast; 2 tbsp olive oil; 1 cup paleo free beef stock or water; 1 onion; 2 large carrots; 1 sprig thyme; 1 sprig oregano; 2 bay leaves; 3 cloves garlic; salt to taste; black pepper to taste; 2 tbsp arrowroot

CategoryMain DishTags#carrots, #potroast, #potatoesDifficultyIntermediate

Yields1 Serving

Prep Time30 minsCook Time7 hrsTotal Time7 hrs 30 mins

4 lbs boneless chuck roast

2 tbsp olive oil

1 cup paleo free beef stock or water

1 onionquartered

2 large carrotspeeled and roughly chopped

1 sprig thymeif you don't have fresh, use 1 tsp dry

1 sprig oreganoif you don't have fresh, use 1 tsp dry

2 bay leaves

3 cloves garliccrushed

salt to taste

black pepper to taste

2 tbsp arrowroot

Brown meat on both sides in a large cast iron skillet (okay to use any large pan) with olive oil.

Add vegetables, garlic, and herbs to slow cooking and place meat on top. Pour over beef broth or water and season with salt/pepper.

Cook meat on the low setting for 420 Minutes, or until done.

After the meat is cooked, pour off the broth from the pot roast and put in pan on stove top on medium-high.

Add arrowroot into a small bowl along with 2 Tbsp. cold water and stir.

While whisking the gravy, pour in the arrowroot mixture until the gravy is thickened.

NOTES: About half way through the cooking process, I like to carefully turn the meat over on its other side and place some of the veggies on top to hold the moisture in the meat. Slice up as you like and serve with a side of roasted paleo friendly veggies and add gravy over the meat – yumm!

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