Naturally Gluten-Free Meals
Classic Pot Roast
Serves 4 people
INGREDIENTS
2 Lb Chuck Roast
4 Tbls Coconut Oil
1 Tsp Sea Salt
½ Tsp Pepper
2 Cup Red Wine
2 Cups Beef Stock
1 15 oz Can Fire Roasted Diced Tomatoes
1 Yellow Onion, chopped
6 Cloves of Garlic, minced
1 Tsp Oregano
2 Bay Leaves
6 Carrots, peeled and cut
6 Red Potatoes, quartered
INSTRUCTIONS
Heat oven to 350°
Season the meat with salt and pepper on both sides. In a
large oven-proof pot or Dutch Oven, on the stovetop, heat coconut oil and sear
both sides of the roast until brown. Add wine, stock, tomatoes, onion, garlic, oregano,
and bay leaves to pan, everything EXCEPT the potatoes and carrots, and bring to
a boil. Cover the pot and carefully move everything to the oven to bake covered
for 1 hour 45 minutes.
When ready, carefully remove the cover and add potatoes
and carrots to the pan, add more stock if needed to cover the ingredients, and
bake for an additional 45 minutes more. Once it's finished, transfer to a
serving bowl or platter and remove the bay leaf then shred the meat with two
forks or kitchen tongs.
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