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 a large Dutch oven over medium heat, heat the olive oil. Put the roast in the Dutch oven and brown evenly on all sides, 10 to 12 minutes total. Remove the roast from the pan and set aside.
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