Ingredients

The following ingredients have 4 Servings
  • 2 to 3 lb. chuck roast
  • 1 cup beef stock
  • ⅓ cup maple syrup (optional)
  • ⅓ cup balsamic vinegar
  • ⅓ cup coconut aminos
  • 3 garlic cloves (minced)
  • 1 onion (minced)
  • Cooking fat
  • Sea salt and freshly ground black pepper
  • 4 carrots (sliced)
  • 2 sweet potatoes (peeled and diced)
  • 3 parsnips (peeled and sliced)
  • 1 red onion (quartered)
  • 2 garlic cloves (minced)
  • 3 tbsp. olive oil
  • 2 tbsp. maple syrup or raw honey (optional)
  • Fresh thyme sprig
  • Sea salt and freshly ground black pepper

Instruction

  • Preheat your oven to 350 F.
  • In a bowl, combine the beef stock, maple syrup, balsamic vinegar, coconut aminos, garlic, and minced onion.
  • Season the meat with sea salt and freshly ground black pepper.
  • Melt some cooking fat in a Dutch oven placed over medium-high heat.
  • Brown the meat on all sides for 2 to 3 minutes per side, and pour the sauce on top.
  • Place in the oven and cook for 2 hours and 30 minutes.
  • In a bowl, combine all the ingredients for the vegetables and season to taste.
  • Spread the vegetables out over a baking sheet, top with a sprig of fresh thyme, and cook in the oven for 30 to 40 minutes.
  • Serve the meat with caramelized vegetables.