This is so moist you can cut your meat with a fork. The juices from the meat makes one of the best gravies you will ever eat. It is a family favorite. I hope it becomes a favorite of your family. Enjoy
2 tablespoons avocado oil
1 4-5 pound roast beef
salt and pepper
powdered garlic and onion to taste
1 onion sliced
1 stalk celery chopped
1 bay leaf
1 large garlic clove chopped
1/2 teaspoon thyme
1/2 teaspoon parsley
1 1/2 teaspoons salt
1/2 teaspoon pepper
8 large carrots sliced
20-25 baby potatoes
2 cups beef broth
3 teaspoons tapioca flour
2 tablespoons avocado oil
Directions:
Preheat oven to 325. Heat avocado oil over medium heat on the stove. Season your roast with salt, pepper, powdered garlic, powdered onion. Once it’s heated add the sliced onion and cook for 3-4 minutes. Place a lid on the pan and cook for another 5-10 minutes stirring every so often. Next add 2 sliced carrots, celery, garlic, approximately 10- 12 potatoes, add the bay leaf, thyme, and parsley. Cook until the onions appear golden. Remove vegetables to a greased ovenproof deep covered casserole dish. Add beef broth 1 teaspoon salt and 1/2 teaspoon pepper. Next, in the same heated pan sear your seasoned roast. Once it is seared on all the sides place it on top of your vegetables in the casserole dish. Place cover on casserole dish and place in oven. Cook for approximately 3 hours. After three hours add the remaining carrots and potatoes. Cook for 1 more hour. Remove from oven. Remove potatoes add to a bowl and mash them with some milk, salt, and butter. Remove carrots add to a bowl. Remove roast to a plate and slice. Prepare a pan for the gravy on the stove. Heat 2 tablespoons avocado oil and 3 teaspoons tapioca flour and make a roux. Once the flour has cooked a minute add the warm liquid from the roast to the pan and stir until the desired consistency for gravy. Enjoy! Approximately 8 servings
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