Makes: 4-6 servings
Total Time: 2.5-4.5 hours (depending on size of roast), cook time: 2-4 hours, prep time: 30 minutes
- One 2 to 4-pound chuck roast
- 2.5 cups gluten-free beef broth
- 1 tablespoon sesame oil
- 2 tablespoons balsamic vinegar
- 1/2 cup of strained tomatoes
- 1 onion, chopped
- 3 garlic cloves, minced
- 5 sprigs fresh thyme
- 6 to 8 whole carrots cut into 2-inch pieces
- 4 medium potatoes, cut into 4-6 chunks
- Salt and fresh cracked pepper to taste
- Prepare (chop) the onion, garlic, carrots and potatoes.
- Rub the pot roast with salt, pepper and 2 of the minced garlic cloves,
- Heat a large pot on medium-high heat. Then add the sesame oil and 1/8 of the beef stock.
- When the oil in the pot is very hot, add in the onions and garlic browning them on one side and then the other. Remove them to a plate.
- Place the meat in the pot and sear it for about a minute on all sides until it is nice and brown all over. Remove the roast to a plate.
- Throw the carrots and potatoes into the same pot and toss them around a bit until slightly browned, about a minute or so and remove to a plate or bowl.
- Turn the burner down to medium, and add in the balsamic vinegar, remaining beef broth, strained tomatoes, salt, pepper, onion and garlic and whisk together for a minute.
- Place the roast, potatoes and carrots back into the pot as well as the fresh thyme.
- Put the lid on, then roast on medium-medium low for 2 hours for a 2 pound roast, 3 hours for a 3-pound roast or 4 hours for 4 pound roast.
Approximate nutritional information for 1 serving (Based on brands and amounts used in the recipe)
- Calories per serving: 347
- Fat: 18 g
- Carbs: 47 g
- Protein: 32 g