Ingredients:
3 lb beef roast
Rub:
2 Tb gluten free Worcestershire sauce
1 Tb avocado or MCT oil
2 Tb lemon pepper
1 Tb low (or no) salt seasoning salt – ex, Emerils, Mrs. Dash, Spike, etc
1 tsp EACH thyme, basil, and sage
1/2 tsp EACH allspice and rosemary
2 Tb dried minced onion
Roast:
1 Tb avocado or MCT oil
1 large onion, rough chopped
1 bulb garlic, peeled and rough chopped
1 jalapeno, de-seeded and finely chopped
2 pieces celery, rough chopped
2 carrots, chopped
16 oz beef or veggie stock
1 Tb soy sauce
1 Tb gluten free Worcestershire sauce
1 Tb tomato paste or ketchup
1-2 Tb hot sauce (based on taste)
Optional:
2-3 Tb corn, potato, or rice starch mixed into 1-2 Tb water to make a ‘slurry’
Directions:
1. Trim excess fat off roast. Poke all over with a knife to make little cuts in the surface.
2. Combine all rub ingredients in a small bowl, and massage into surface of the roast. Let sit for 10 minutes.
3. In a dutch oven, heat 1 Tb oil over medium-high heat.
4. Add roast and let cook 5-6 minutes before flipping, continuing to brown all sides.
5. Add all other ingredients (except starch slurry) and bring to a boil.
6. Reduce heat to medium-low or low (you want a low simmer).
7. Cover, and cook for 60-90 minutes (up to 2 hours if you want it really soft).
8. Remove roast (and veggies) from liquid; set aside for 20 minutes before cutting.
9. Optional: Add starch-water slurry to remaining liquid, bring to a boil, and stir until thickened to make pan gravy.
