Classic Pot Roast

For many people a pot roast is reminiscent of Sunday dinners with the family. A few minutes spent in the morning, or the night before, on prep and it can sit in your crockpot or instapot so you will be rewarded with a lovely meal at the end of the day.

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Servings 10 servings

Ingredients

3-4 lbs roast ideally grass feed, chuck or round
1 lbs carrots peeled and cut into large chunks
2 sweet vidalia or yellow onions roughly chopped
1 lbs root vegetables of choice golden beets, parsnips, or turnip all work
2 stalks celery cut into 2" chucks (optional)
2 tbsp Olive Oil
1-2 tsp sea salt to taste
1 tsp pepper freshly ground is best
1 tsp dried thyme optional
1 tsp ground Ceylon cinnamon optional
4 cloves garlic thinly sliced
2 cups beef broth or bone broth
¼ cup balsamic vinegar
2 tbsp starch arrowroot or tapioca work well
2 tbsp cold water
½ cup parsley chopped (optional)

Instructions

Combine salt, pepper and dried spices. Season roast with spice blend on all sides.
Optional - Heat oil in a skillet. Sear the roast, browning each side for 4 – 5 minutes. Searing helps seal in the moisture, though if you are pressed for time, you can skip this step with little loss of flavour.
To your slow cooker add carrots, onions, root vegetables, celery (if using), and garlic.
Place meat on top of vegetables in the crock pot, then add the broth and balsamic vinegar. Cover and cook on low for 8 hours.
After 8 hours, pour off the liquid, through a mesh strainer, and into a medium pot. Heat over medium-high heat, bringing to a simmer.
In a small bowl combine water and starch, mixing to blend smooth. Add starch mixture to the medium pot, stirring to blend and thicken the gravy.
Pour gravy over beef and vegetables and serve. Enjoy!

Notes

Nutritional information per serving:

Calories: 694

Carbs: 15g

Fibre: 4g

Sugar: 8g

Protein: 45g

Fat: 50g