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Beef Pot Roast with Wild Mushrooms

Beef Pot Roast with Wild Mushrooms
Serves 6
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Ingredients

  • 2 tablespoons coconut oil
  • 1 boneless grass fed beef chuck roast, tied (about 3 pounds)
  • sea salt and freshly ground black pepper
  • 8 ounces small whole cipollini onions, peeled
  • 14 cup balsamic vinegar
  • 2 cups low sodium tomato juice
  • 2 cups organic low sodium beef broth
  • 2 bay leaves
  • 10 ounces fresh wild mushrooms

Directions

  1. Preheat oven to 300˚F.
  2. Heat oil in a large Dutch oven over medium-high heat. Season meat on all sides with salt and pepper and sear until evenly browned on all sides. Remove meat from pan. Add onions and sauté until golden brown. Remove from pan.
  3. Add balsamic vinegar to pan, stirring to scrape up any browned bits on the bottom of the pan. Add tomato juice, broth, and bay leaves and bring to a boil. Then reduce heat and simmer. Add meat, onions, and mushrooms to sauce.
  4. Remove from heat, cover, and place in oven. Cook, basting every 30 minutes with the pan juices, until the beef falls apart easily, 212 to 3 hours. Before serving, remove and discard bay leaves.
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