When you’re craving something hearty and comforting, this take on the old-fashioned open-faced hot beef sandwich slathered with gravy will make you smile. The Whole30 version substitutes garlic mashed potatoes for the toasted bread. Serve it with some steamed broccoli tossed with a little melted ghee. All will feel right with the world, we promise.
Serves 6
Prep: 35 minutes
Slow Cook: 8 hours (low) or 4 hours (high)
Total: 8 hours 40 minutes
1 beef arm roast (2½ to 3 pounds)
6 cloves garlic, peeled
½ teaspoon dried rosemary
1 teaspoon salt
¼ teaspoon black pepper
2 pounds russet potatoes, peeled and cut into 2-inch chunks
1 package (8 ounces) button mushrooms, halved
1 medium yellow onion, sliced
2 tablespoons tapioca flour
¼ teaspoon garlic powder
2 tablespoons Clarified Butter (page 296) or ghee
Cut three slits each into the top and bottom of the roast. Insert a gar-lic clove into each slit. In a small bowl, combine the rosemary, salt, and pepper. Sprinkle on both sides of roast. Place the roast in a 6-quart slow cooker with ¼ cup water. Add the potatoes, mushrooms, and onion.
Cover and cook on low for 8 to 10 hours or on high for 4 to 5 hours. Transfer the beef to a cutting board or platter. Cover and keep warm. Transfer the potatoes to a large bowl.
Turn the slow cooker to high if using the low setting. In a small bowl, stir together the tapioca flour and 2 tablespoons water. Pour into the slow cooker. Cook, stirring occasionally, until the gravy has thickened, about 5 minutes.
Meanwhile, sprinkle the potatoes with the garlic powder; add the butter. Use a potato masher or fork to mash the potatoes to your desired consistency.
Serve the roast over the mashed potatoes, with gravy ladled over the top.