INGREDIENTS serves 6-8 or makes great leftovers

You can make this recipe in the slow cooker or Instant Pot.  I enjoyed removing the root vegetables and mashing them with grass-fed butter, which is why I left them in large pieces.  You could also cut them in smaller pieces and serve with the roast as is.

1 onion, peeled and chopped
2 large carrots, peeled and halved
1 large celery root (or 2 potatoes), peeled and cut in quarters
4 cloves of garlic smashed and peeled
3 sprigs fresh thyme or 1/2 tbsp. dried
1 bay leaf
4 whole cloves

beef tallow or coconut oil
2 1/2 – 3 lb. bottom round roast or chuck roast
salt and pepper

1 cup homemade chicken or beef broth, or storebought bone broth
1 cup red (or white, if that’s what you have) wine
2 tbsps. tomato paste

2 tbsps. brandy
1/2 tsp. prepared horseradish
1/2 tsp. brown mustard
2 tbsps. sour cream
1 tsp. all-purpose flour (or arrowroot or tapioca starch to keep it grain-free)
2 tbsp minced parsley

 

PROCESS

Heat beef tallow or coconut oil in a large skillet over high heat. Salt and pepper your roast generously. Cook on each side for about 5 minutes each

While beef is browning, turn on saute function of Instant Pot, heat some beef tallow or coconut oil and add the vegetables and as you chop and give them a stir every now and then. Add the thyme, bay leaf, and cloves and stir. When the beef has browned on both sides, add it on top of the vegetables.

Stir together the broth, wine, and tomato paste, add to the hot skillet, scraping up the browned bits and pour into the Instant Pot over the beef.

Close the Intant Pot and seal. Cook on high pressure for 30 minutes. Manual release.

Strain the liquid from the pot and bring to good boil and boil until reduced at least in half, the more the better. Remove a little of the hot liquid, mix it with your tsp. of flour and return to saucepan along with rest of ingredients.

If you are going to mash the carrots and celery root together, remove them and mash with butter, salt, and pepper. Remove the beef and onions and slice.

Crockpot version. Add the veggies to the pot without sauteing. Follow rest of instructions. Cook on low for 8-10 hours.

This is soooo delicious!!!

I’d love to know what you think!

May your days be truly delicious and satisfying!

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