PREP: 40 MINUTES | COOK: 6½ HOURS | MAKES: 4 SERVINGS
1 (3- to 4-pound) boneless chuck roast, trimmed
2½ teaspoons sea salt
1½ teaspoons black pepper
2 tablespoons coconut flour
2 tablespoons olive oil
2 tablespoons minced fresh garlic
1 onion, cut into 1-inch wedges
2 tablespoons tomato paste
1 cup dry red wine
3 cups broth (any type)
2 carrots, cut in half lengthwise, then cut into 2-inch pieces
3 parsnips, cut in half lengthwise, then cut into 2-inch pieces
2 sprigs fresh thyme, plus more for garnish
3 dried bay leaves
1.Rinse the roast and pat dry. Rub on all sides with the salt, pepper, and coconut flour.
2.Heat the olive oil in a large pot over high heat. Add the roast and sear on all sides, about 10 minutes per side. Transfer the roast to a slow cooker.
3.Add the garlic and onion to the pot over medium heat. Sauté for 3 minutes. Add the tomato paste and cook for 1 minute. Add the wine and cook, occasionally scraping the bottom of the pan, until the mixture has reduced by half. Add the broth and bring to a boil. Remove from the heat.
4.Add the carrots, parsnips, thyme, and bay leaves to the slow cooker. Pour the broth mixture over the roast and veggies. Cover and cook on low for 6 hours. Remove the thyme sprigs and bay leaves before serving. Garnish with additional thyme.
Quick Tip: Use leftovers for the incredible Pot Roast Tacos with Chimichurri (page 148).
NUTRITION
Calories: 587
Fat: 40 g
Carbohydrates: 9 g
Sodium: 557 mg
Fiber: 3 g
Protein: 41 g
Sugar: 2 g
