Name: Italian Pot Roast {Gluten Free}
Prep time: 15 min
Cook time: 3 h 30 min
Total time: 3 h 45 min
Ingredients: 3–4 lb chuck roast; Salt and pepper, divided; 1 tbsp Italian seasoning; 2 tbsp arrowroot starch, divided; 2 tbsp avocado oil; 1/2 cup red wine, divided; 1/2 yellow onion, diced; 3 cloves garlic, minced; 3 large carrots, peeled and chopped; 1 white sweet potato, peeled and chopped; 2 cups beef broth; 1 cup diced canned tomato (sub this for AIP/nightshade free); 1 tbsp fresh parsley, chopped

Ingredients

Units Scale

3–4 lb chuck roast
Salt and pepper, divided
1 tbsp Italian seasoning
2 tbsp arrowroot starch, divided
2 tbsp avocado oil
1/2 cup red wine, divided
1/2 yellow onion, diced
3 cloves garlic, minced
3 large carrots, peeled and chopped
1 white sweet potato, peeled and chopped
2 cups beef broth
1 cup diced canned tomato (sub this for AIP/nightshade free)
1 tbsp fresh parsley, chopped

Instructions

Preheat the oven to 400 F.
Set the roast on the counter for 30 minutes at room temperature before patting it dry. Season with salt and pepper and half of Italian seasoning on both sides, then coat with 1 1/2 tbsp arrowroot starch on both sides.
Using a large Dutch oven, heat over medium heat and add the avocado oil. Once the oil is shimmering, add the roast. Cook for 2-4 minutes on each side or until lightly browned. Set aside on a clean plate.
Add a splash of red wine to the pot and scrape any browned bits off the bottom of the pot.
Add the onion and garlic and saute for 3-4 minutes or until the onion is lightly translucent. Add the remainder of the vegetables and saute for another 5 minutes. Season with the remainder of the seasonings.
Push the vegetables to the side of the pot, making a space in the center for the roast. Add the roast back to the pot and top with broth, the remainder of the red wine, and diced tomato. Add the remainder of the Italian seasoning to the pot and place the lid on the pot.
Transfer to the oven and roast for 30 minutes. Reduce the heat to 300 F and roast for another 3 hours for a 3 lb roast, and about 3 hours and 30 minutes for a 4 lb roast. The internal temperature should be 185-195 F for very tender meat.
Right at the end of the cooking time, combine 1/2 tbsp of arrowroot starch with about 1 tbsp of water. Whisk together and add to the pot to allow the liquid to thicken for about 5 minutes in the oven.
Remove the pot from the oven and remove the lid. Allow to rest for 10-15 minutes.
Shred the roast with a fork and serve with a side of vegetables. Spoon some of the cooking liquid over and top with chopped parsley.

Notes

All nutrition facts are estimated and will vary.

Prep Time: 15 minutes
Cook Time: 3 hours 30 minutes

Nutrition

Serving Size: 1 serving
Calories: 334
Fat: 12.4g
Carbohydrates: 16.2g
Fiber: 3.1g
Protein: 36.3g