Name: Pot Roast
Ingredients: Gluten-Free Gravy Mix (or any pot roast flavor packet); 1 cup of red wine; 1/4 cup of coconut aminos (or soy sauce); 1/2 cup of balsamic vinegar; 1/4 cup of water; 2 cloves of garlic, chopped; 1/2 a teaspoon of thyme; 1/2 a teaspoon of basil; 1/2 a teaspoon of oregano; 2 tablespoons of olive oil; A 3-to-5 pound chuck roast; 5 carrots chopped; 2 yellow onions chopped; 4 celery ribs chopped; 4 parsnips chopped; 2 turnips chopped; 1 small bag of fingerling potatoes chopped

Description

There is nothing like the smell of a pot roast, it’s the ultimate comfort food. I love putting it in the oven in the morning and having a delicious dinner later that night.

Ingredients

Units Scale

For the pot-roast gravy

Gluten-Free Gravy Mix (or any pot roast flavor packet)
1 cup of red wine
1/4 cup of coconut aminos (or soy sauce)
1/2 cup of balsamic vinegar
1/4 cup of water
2 cloves of garlic, chopped
1/2 a teaspoon of thyme
1/2 a teaspoon of basil
1/2 a teaspoon of oregano

For the pot roast:

2 tablespoons of olive oil
A 3-to-5 pound chuck roast
5 carrots chopped
2 yellow onions chopped
4 celery ribs chopped
4 parsnips chopped
2 turnips chopped
1 small bag of fingerling potatoes chopped

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Instructions

Preheat the oven to 275
Pat the meat dry with paper towels
In a large 8qt dutch oven warm the olive oil until it shimmers
Brown the chuck on all sides until the outside is brown and crispy
Mix all the pot-roast gravy ingredients in a bowl
Add in all the vegetables around the meat in the same pot
Pour the pot-roast gravy over everything
Cover and place in the oven
Cook for 7 to 8 hours