Pot Roast With Root Veggies

1. Preheat oven to 350F.

2. In a dutch oven over medium-high heat, heat coconut oil. Sprinkle roast all over with half the salt and the pepper.

3. Place in pan, and brown on all sides, about 10 minutes.

4. Turn meat fat side up.

5. Peel and cut onions into large wedges.

6. Add broth, wine, onions, garlic, bay leaves, thyme, and remaining salt and pepper. Stir in tomato paste. Bring to a simmer on the stovetop.

7. Cover and put in the oven. Roast for 2 hours, checking for internal temperature of 145F starting at 1 hour.

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

9. Add carrots and potatoes and cook for 40 minutes. After 40 minutes, add green beans and cook for an additional 20 minutes or until vegetables are tender.

10. Transfer the roast and veggies to a platter. If there is excess fat on top of broth, use a turkey baster to pull most of it off. Discard fat.

11. Strain broth into a medium saucepan and place over medium heat on stovetop.

12. Mix arrowroot powder and water.

13. Slowly pour the arrowroot/water mixture into the broth while whisking until a nice gravy results.

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