- Pot Roast
- 1 2.5 lb. chuck roast
- 3 Tbsp olive or avocado oil
- 1 ½ cups beef stock
- ⅓ cup Silver Spring Cranberry Horseradish, plus ⅓ cup more for serving
- 1 onion
- 6 cloves garlic
- 3-4 sprigs fresh thyme
- ½ tsp salt
- ½ tsp pepper
- 2 cups reserved liquid from the slow cooker
- 2 Tbsp arrowroot powder
- 1 Tbsp butter
- 1 tsp coconut aminos
- salt and pepper to taste
- Serve with
- ½ cup pomegranate arils
- 2-3 sprigs of fresh thyme
- cauliflower mash, mashed potatoes (pictured), or roasted vegetables
Thanks to Cook At Home Mom for this recipe! For more delicious dishes, visit her blog at https://cookathomemom.com/
Brown the Pot Roast
In a large stock pot, heat 3 tbsp of oil. Pat the roast dry and season on all sides with salt and pepper. Add the roast to the pot and brown on all sides, about 3 minutes per side.
Transfer to Slow Cooker
Add the roast to the slow cooker with beef stock, garlic, quartered onion, thyme, seasonings, and Silver Spring Cranberry Horseradish. Cover and set to low for 7-8 hours, or until fall apart tender. Use two forks to pull the meat apart into bite sized pieces, setting aside any large fatty pieces if desired.
Make the Gravy
Add the liquid, coconut aminos, and butter to a small saucepan. Bring to a simmer and stir. Make a slurry with a bit of the liquid and the arrowroot powder, and then whisk that into the simmering liquid in the pan. Simmer, stirring often, until thickened. Season with salt and pepper to taste.
Serve the Pot Roast on large plates or bowls with vegetable of choice, gravy, and an extra drizzle of Cranberry Horseradish. Sprinkle with pomegranate arils and some fresh thyme.
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Recipe courtesy Laura Miner - cookathomemom.com