Classic Low Carb Pot Roast with Vegetables & Gravy

Name: Classic Low Carb Pot Roast with Vegetables & Gravy
Ingredients: 2 1/2 pounds chuck roast; 1 tablespoons bacon fat or oil of your choice; salt and pepper for seasoning; 1/4 pound (4 oz) very small wax potatoes ((or sub turnips or radishes)); 6 ounces pearl onions (skinned, left whole); 1 medium (5-6 oz) carrot, (peeled and cut into big chunks,); 2 large stalks celery, (sliced); 2 cloves garlic, (sliced); 1 teaspoon dried parsley; 1 teaspoon dehydrated onion flakes; 1/2 teaspoon granulated garlic; 1/2 teaspoon dried thyme; 1/2 teaspoon dried dill; 1/2 teaspoon salt; 1/2 teaspoon pepper; 1/4 teaspoon celery salt; 1 cup unsalted beef broth (stock or bone broth); 1/2 cup dry red wine; 1/4 cup (2 oz) tomato paste; - extra water as needed (if your pot has a loose fitting lid)

"This low carb pot roast recipe is flavorful & delicious. Beef roast & vegetables slow cooked in a delicious broth gravy until the meat is fall-apart tender...."

INGREDIENTS

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2 1/2 pounds chuck roast

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1 tablespoons bacon fat or oil of your choice

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salt and pepper for seasoning

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1/4 pound (4 oz) very small wax potatoes ((or sub turnips or radishes))

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6 ounces pearl onions (skinned, left whole)

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1 medium (5-6 oz) carrot, (peeled and cut into big chunks,)

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2 large stalks celery, (sliced)

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2 cloves garlic, (sliced)

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1 teaspoon dried parsley

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1 teaspoon dehydrated onion flakes

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1/2 teaspoon granulated garlic

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1/2 teaspoon dried thyme

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1/2 teaspoon dried dill

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1/2 teaspoon salt

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1/2 teaspoon pepper

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1/4 teaspoon celery salt

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1 cup unsalted beef broth (stock or bone broth)

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1/2 cup dry red wine

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1/4 cup (2 oz) tomato paste

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- extra water as needed (if your pot has a loose fitting lid)

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