This Pot Roast would be perfect for Sunday cooking or for any of your holiday celebrations!
1 (4-pound) beef chuck roast
2 tablespoons plus 2 to 4 teaspoons kosher salt, divided
3 tablespoons extra-virgin olive oil
¾ cup coarsely chopped onion
¾ cup coarsely chopped carrots
¾ cup coarsely chopped celery
1 (14-ounce) jar FOND Beef Bone Broth
1 (8-ounce) can crushed tomatoes
2 tablespoons coconut sugar
2 tablespoon red wine vinegar
1 tablespoon ground cinnamon
1 teaspoon ground ginger
1 bay leaf
1 (12-ounce) can of beer, we used a gluten free beer
3 pounds of potatoes, peeled and cut into fourths
4 medium carrots, cut into 3 chunks
Preheat oven to 325°F.
Using a paper towel or a kitchen cloth, pat the chuck roast dry. Sprinkle 2 teaspoons of kosher salt all over the roast.
In the same pan, add the onion, celery and carrots and sauté until the onions are translucent and cooked through, for 4 to 5 minutes.
In the same pan, add the jar of FOND Beef Bone Broth to deglaze the pan and make it extra delicious. Increase the temperature to medium-high heat to bring to a boil, then lower the heat to simmer.
In a food processor or blender, combine 1 ½ cups water, the crushed tomatoes, coconut sugar, vinegar, cinnamon, and ginger and process until thoroughly combined.
Raise heat to medium, and add the blend into the pot, the bay leaf, 2 teaspoons of salt, the beer and the beef with its juices. Dice 2 cups of potatoes, leaving the other pieces whole, and add to the pot. Using a parchment paper sheet, cover the piece of roast. Put the lid on and cook in the oven for 1 hour.
Flip the piece of roast and cover again with the parchment paper. Replace the lid and continue to cook in the oven for 1 ½ hours.
Remove from the oven and remove the parchment paper as well. Add the rest of the potatoes and carrots. Replace the lid and continue to cook for an additional 1 ½ hours (a total cook time of 4 hours), or till the meat is tender.
Once the roast is done, transfer the meat to a cutting board, spoon a couple tablespoons of the broth on top, and cover with a piece of aluminum foil. Set aside.
Using a slotted spoon, transfer the large pieces of the carrot and the potato to a bowl. Set aside. Discard the bay leaf.
Carefully, spoon and pour the hot broth and remaining smaller pieces of vegetables into blender and blend until smooth. (You can also use a stick blender directly in the pot, just be VERY careful not to burn yourself.) Return the blended sauce to the pot and season the sauce with 1 to 2 teaspoons of salt, to taste. Return the roast and its juices, and the vegetables to the pot. Enjoy! You just created a delicious, naturally thickened sauce that is gluten-free!
Keywords: holiday pot roast, pot roast, gluten free pot roast