Pot Roast to Die For

Today, I made Thousand Hills pot roast. I have a recipe from Eat Fat to Lose Fat by Mary Enig that is wonderful. You may copy my adaptation from below. While this was an EXCELLENT meal, I have a huge problem with one of my ingredients: I have yet to make beef broth from Nourishing Traditions, so I had to punt with what I had left in my pantry. I used Pacific "ORGANIC" Beef Broth - well, never mind the term "organic" in this product - it was full of fake ingredients, including autolyzed yeast extract. I'm seriously disgusted with the food industry and am in amazement that companies can continue to put this crap in food. Anyway, if you have to use a store-bought beef broth, choose Health Valley (blessed by Sally Fallon). I have beef broth on my cooking to do list in the very near future.

Pot Roast with Coconut Gravy & Veggies
(adapted from Eat Fat to Lose Fat by Mary Enig)

2 lbs grassfed chuck roast
1 c raw red wine vinegar (I used Eden)
1/2 c flour (I used spelt)
sea salt
pepper
pepper corns
2 bay leaves
2 garlic cloves, smashed
4 tablespoons coconut oil (unrefined, organic - I used Wilderness Family Naturals) or you can use organic unfiltered olive oil
1 c red wine
2-3 c beef stock (use stock you make from Nourishing Traditions or Health Valley)
2 slivers of orange peel
1 lb carrots, cut or baby
1 lb potatoes, cut
1 quarted onion
2-3 stalks of celery
1 can of organic coconut milk
3 tblsp butter
1/8 c arrowroot powder

Tenderize the meat with a fork or jacquard utensil. Marinate beef in the red wine vinegar, in a bowl, on your counter for 2 hours. Remove from bowl and pat dry. Coat both sides with sea salt, pepper and flour. Place coconut oil or olive oil in a dutch oven pan and brown on all sides. Remove from pan and add the remaining flour. After incorporating the flour in the fat, add red wine and simmer for about 5 minutes. Add the beef stock, orange peel, bay leaves, garlic and peppercorns and return to a boil. Add roast, cover and place in a 300 degree oven. Cook for 2 hours, flip roast over and then add the carrots, potatoes, celery and onions. Cook for two more hours (check the tenderness). Remove all meat and veggies and set aside. Add can of coconut milk and simmer. Add sea salt and pepper to taste. Remove bay leaves and peppercorns. Add butter and disolved arrowroot powder (disolve in water).

Yum!