Beef Pot Roast
3# chuck roast
3 Tbsp Olive Oil
2 C hot water
2 Tbsp Worcestershire Sauce
2 Tbsp Bouillon Mix (recipe below)
3 bay leaves, 1 tsp Basil, 1tsp Sea Salt
4 med potatoes, (sweet, russet, ect.) cubed
1 # carrots, 1” chunks
2 sm onions, wedged
2 stalks celery, 1” pieces
1 C red wine + 1 C water
Seare roast in hot oil in a dutch oven pan.
Combine water, worcestershire sauce, bouillon mix and pour over roast, add bay leaves, basil and salt.
Bring to a boil, cover and reduce heat to low and simmer for 1 hour.
Flip roast over, add veggies and wine and water, bring back up to a boil, cover and reduce heat and simmer for 1 to 1 ½ hours more. Stirring occasionally.
Once finished cooking, remove roast to a cutting board and chop into pieces, add back into juices and serve using a slotted spoon.
Prep + cook Time: 2 ½- 3 hours
- 1 C Nutritional yeast
- 3 Tbsp Onion powder
- 2 Tbsp Sea Salt
- 2 Tbsp Succanont or sugar
- 1 Tbsp Garlic powder
- 1 Tbsp Thyme
- 1 tsp Sage
- 1 tsp Smoked or regular Paprika
- 1 tsp Turmeric
- 1 Tbsp unflavored Gelatin
- mix all in blender till smooth
- store in a glass jar
- use in any dish that you want a boost of flavor and nutrients.