Classic Pot Roast with Root Veggies

1. Preheat oven to 350F. In a dutch oven over medium-high heat, heat coconut oil. Sprinkle roast all over with half the salt and the pepper. Place in pan, and brown on all sides, about 10 minutes.

2. Turn meat fat side up.

3. Cut onion into large wedges.

4. Add broth, wine, onions, garlic, bay leaves, thyme, and remaining salt and pepper. Stir in tomato paste. Bring to a simmer on the stove top, then cover and put in the oven; roast for 3 hours.

5. Wash carrots and potatoes and chop into 1 1/2 inch chunks. Wash green beans and trim ends.

6. Add carrots and potatoes, and cook until vegetables are tender, about 1 hour more.

7. Add the green beans and cook until tender.

8. Transfer the roast and veggies to a platter.

9. Mix cornstarch and water.

10. Over medium heat on the stove top, slowly pour the cornstarch/water mixture into the broth while whisking until a nice gravy results.

11. Cut the roast into thick slices, and serve with the vegetables and gravy on the side.