Who else grew up with pot roast as a staple in your house?! I know I did! While the version I had was delicious, it was done a little bit differently than this one. In my honest opinion, if you spend just a little more time on prep like this recipe, the flavor bomb result is ABSOLUTELY worth it. Don't get me wrong, I am all for quick and easy recipes. But this recipe is honestly pretty easy and then you can leave it and forget it and yet it still gives you these complex flavors that you don't get without taking that extra step. Trust me! I promise you this one is still not going to take much time, and you are going to be SO happy with the results. You will be making this one quite often!! I warm and hearty dishes like this one to cozy up with in the winter time on a cold day. It's also great because its a healthier version of a traditional dish that can help break up all of the sweets that you and your family may be partaking in during the holiday season. Remember, it's all about balance. And this dish leaves you feeling full and satisfied without all the guilt. It is combined with a handful of different vegetables and then roasted for several hours to get that big flavor complex. The end result is a highly tasted, fall-apart tender roast that just melts in your mouth. Pair it over top of mashed cauliflower or cauliflower rice to keep it healthier or your traditional potatoes or rice for those than just can't get past the real deal. I'm sure you know this by now, but I am all in on the cauliflower mash and with a rich and hearty dish like this I think it really pairs well and helps lighten it up a bit. And of course, it's served best with a glass of red. Hope you enjoy!
Serves: 4-6
Ingredients:
Coconut oil (2 tbsp)
2.5-3 lb beef roast
2 cups mushrooms, sliced
1 bunch of carrots, peeled and chopped large
1 onion, diced
2-4 celery stalks, chopped
1/3 cup red wine blend (sub balsamic vinegar for whole30)
1 cup beef broth, more if desired for additional gravy
garlic
1-2 sprigs fresh rosemary
2-3 sprigs fresh thyme
3 bay leaves
Cracked black pepper, to taste
Kosher salt, to taste
Fresh parsley, for garnish
Arrowroot starch, optional (if thicker sauce desired)
Cornstarch, optional (if thicker sauce desired)
Notes:
Gluten free
Dairy free
Whole30 approved (leave out red wine and corn starch)
Directions:
Preheat oven to 350 degrees.
Pat your beef roast dry. Coat with kosher salt on one side. Heat coconut oil over medium to high heat in dutch oven. Place beef roast in such oven, salt side down. Coat the remaining with salt. Sear for 6 to 8 minutes per side until a nice crust is achieved.
Remove roast from duct oven and set aside. Reduce heat and let cool for a minute (do not do what I did and add wine immediately lol!). Add the red wine to deglaze the pot, using a spatula to scrap the browned bits off the pan. Add the onions and garlic and cook for several minutes until softened and fragrant.
Add the roast back to the pot. Add the mushrooms, carrots, celery, rosemary and thyme. Cover with beef broth. Add cracked black pepper. Place lid on dutch oven and put in oven. Cook for about 4 hours. Final result should be flaky and fall-apart tender. Note: If opting to do crockpot, sear roast first (see above) and then place in crockpot on high for 4 to 6 hours or low for 6 to 8 hours (Just make sure it is cooked through and tender before eating).
Remove the herbs. Use a fork and knife to cut up and/or shred meat to your preference. Add additional salt to taste if desired. If more gravy is desired add additional beef broth. To achieve desired thickness of sauce, add a slurry of either arrowroot starch and water (to keep it whole30) or corn starch and water if desired. Serve it over mashed cauliflower or cauliflower rice for healthier options or traditional potatoes or rice if desired.
I hope you all enjoy this delicious and healthier comfort dish in the warmth of your home with family this season. Remember, take some time to slow down and enjoy each other in the middle of the busy holiday season.
Until next time, Cheers! Magen Check
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