Steph's Paleo Pot Roast

STEPH'S PALEO ROAST
dairy free, gluten free, grain free, and soy free
I get my meat from Greener Grass Farms. They provide beautiful cuts of grass fed and finished meat. The meat in the photo above is a rump roast.

INGREDIENTS

• 1, 4-6 pound roast
• Oil for searing
• Salt & pepper
• 3-4 onions, caramelized
• 8 ounces of mushrooms, cleaned and chopped
• 1 cup dry, cheap red wine
• 3 tablespoons coconut aminos
• 4 cups homemade chicken or beef bone broth
• 1 teaspoon onion powder
• 1 teaspoon garlic powder
• 1 teaspoon dried thyme
• 1 teaspoon sea salt
• 1/2 teaspoon pepper 
• Bunch of celery, chopped
• 3-5 sweet potatoes, chopped
• 2 pounds of carrots (approximately 1/2 bag), chopped
• 1-2 teaspoons arrowroot powder, for gravy
• 1-2 teaspoons cold water, for gravy

METHOD

• Remove roast from fridge and let come to room temperature as you prep.
• ​Heat a large dutch oven over medium high heat and get hot. Add 2-3 tablespoons oil/fat of choice. Add the chopped onions and caramelize. This process can take a good 30-40 minutes.
• Once the onions are caramelized, add the mushrooms. You may need to add more oil at this point. That's ok. Once the mushrooms have cooked down, simply move the onion/mushroom mixture to the side of the dutch oven, and add more oil. 
• While the mushrooms are cooking, make the seasoning mixture for the meat and vegetables. Set aside.
• Season the roast with salt and pepper. Add the roast to the hot dutch oven. Sear for a good 6-7 minutes on each side.
• Preheat oven to 325 degrees.
• After searing on the last side of the roast, add some of the roast seasoning to both sides of the roast, and add the red wine and coconut aminos. Let the wine cook down for a good minute or so. Then add the bone broth.
• As the liquid comes back to a simmer, coat the vegetables in the remaining seasoning mixture, and add to the dutch oven.
• Cover the roast and vegetables and place in the oven at 325 degrees for a good 3-4 hours. 
• After cooking, and meat comes to temp, remove the meat and vegetables to a serving tray. 
• With the remaining cooking liquid/juices, make the gravy. Place the dutch oven on a burner over medium heat. 
• In a small bowl, combine the arrowroot and cold water. It's important to not use liquid from the pot. Arrowroot powder and warm liquid creates a gummy mess. Add the arrowroot mixture to the dutch oven. Stir constantly until the liquid becomes gravy. Let simmer a good few minutes and stir occasionally. 
• Plate your roast and vegetables and top with gravy! Salt and pepper if needed. Enjoy!