4. Veggies and Beef Pot Roast

Servings: 10

Preparation time: 10 minutes

Cook time: 2 hours and 8 minutes

Ready in: 2 hours 18 minutes

Ingredients

• 1 teaspoon sea salt
• 1/2 teaspoon ground black pepper
• 2 teaspoons olive oil
• 3 pounds boneless chuck roast
• 3 cloves garlic, chopped
• 1 onion, chopped
• 2 bay leaves
• 2 cups organic low-sodium beef broth
• 3 large carrots, cut diagonally into 1-inch pieces
• 3 stalks celery, diced
• 1 pound potatoes, quartered

Directions

• Preheat oven to 325 degrees f.
• Season meat with salt and pepper.
• Heat olive oil in a large dutch oven over medium-high heat. Add roast in the center of the pan and sear each side for 4 minutes. Transfer seared roast to a platter.
• Spread garlic, onion, and bay leaves in a single layer in the bottom of the pan.
• Return roast to pan then pour in beef broth. Cover, and bake for 30 minutes in preheated oven.
• Turn heat to 300 degrees f (150 degrees c). Add the carrots, celery, and potato, cook for 1 hour and 30 minutes, or until vegetables are tender.
• Remove roast to a platter to let stand for 10 to 15 minutes. Slice roast and serve with the vegetables.