1 boneless beef roast, about 2-3 lbs (I use Eye of Round roasts)
1 TB olive oil
1 medium onion, sliced (I usually use Vidalia or yellow onions)
¾ cup of beef broth (I use Imagine brand from Woodman’s or Whole Foods)
3 to 4 cups of cut up vegetables (carrots, celery, parsnips, potatoes, etc.)
1 garlic clove, minced
1 to 2 bay leaves
½ tsp dried thyme
½ tsp salt
¼ tsp black pepper
1 to 2 TB cornstarch or tapioca starch to thicken
I cook this in a crock pot. Brown roast on all sides in a large skillet with about 2 TB of olive oil. I place about half of the cut up onions on the bottom of the crock pot and place the browned pot roast on top. Add the other half of the onion, vegetables, seasonings and broth. Stir to distribute spices and until all ingredients are well coated with liquid. Cover and cook on low for 8-10 hours or on high for 4-5 hours.
To make gravy – After the roast is done, strain the cooking liquid and thicken with organic corn starch. (Blend 1 to 2 TB corn starch with ¼ cup cold water or beef broth. Stir to dissolve, then pour into hot liquid.) Cook gravy until it thickens slightly, stirring constantly. Add more corn starch to achieve desired consistency.
*Adapted this recipe from “Special Eats” by Sueson Vess.
Feingold Stage 1