• Kourtney

Root Veggie + Grass-fed Pot Roast

Updated: Jan 30

I promise that I'll start posting some chicken and fish recipes soon, but I wanted to share this delicious pot roast recipe just in time for the weekend.


I like to get my grass-fed meat from Whole Foods, Sprouts, or US Wellness meats. You can even try to find local meat by checking out a farmer’s market near you. Grass fed roast + some organic veggies, organic red wine and spices are all you'll need for this yummy roast. It's the perfect weekend meal if it's cold outside - hearty, nourishing and also awesome for a planned leftover situation.


What you'll need:



  • 3 lb. pot roast (grass fed if possible)

  • 2 tsp. salt flakes

  • 1 tsp freshly cracked black pepper

  • 2 tbsp cassava flour

  • 2 tbsp avocado oil (Chosen Foods Brand)

  • 1 large organic yellow onion, cut into 1/4 inch slices

  • 3 large organic carrots, peeled and cut into 2 inch pieces

  • 4 stalks of organic celery, cut into 2 inch pieces

  • 4 cloves of garlic, thinly sliced

  • 1 tbsp organic tomato paste

  • 1/4 tsporganic smoked paprika

  • 1 tsp fresh thyme leaves

  • 2 tbsp apple cider vinegar

  • 4 bay leaves

  • 1 cup beef broth (bonafide provisions if my favorite)

  • 1.5 lbs medium sized yellow potatoes, quartered


How to make it:


  • Preheat oven to 280 degrees F.

  • Using paper towels, pat dry meat. Season generously with kosher salt and pepper. Sprinkle and rub the cassava flour into the meat so that the roast is evenly coated.

  • Heat oil in a large pan or dutch oven (dutch oven suggested) over medium-high heat. When hot, brown the beef until golden-brown on all sides, about 4 minutes per side. Transfer to a glass plate and set to the side.

  • Reduce the heat to medium and add the onions, carrots, celery, garlic and cook, stirring, until the onions are tender, about 4.5 minutes.

  • Add the tomato paste, bay leaves, smoked paprika and thyme and stir until well combined. Pour in the apple cider vinegar and cook, stirring, until the apple cider vinegar is well combined and reduced by half , leaving only a little bit in the bottom of the pot.

  • Pour in 3/4 cup of the beef broth and stir until well combined, let everything come to a boil. Reduce heat to a very subtle simmer. Move the roast into the center of the pot with all of the veggies. Add the potatoes all around the roast, and pour the remaining 1/4 beef broth around the roast.

  • Cover with a secure lid, transfer to the oven and roast until the beef is very tender - which is about 4 hours for a 3-pound roast and about 5 hours for a 4 to 5-pound roast.

  • Remove from oven and let cool for 10 minutes prior to serving. Let roast cool, serve and enjoy!





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