Whole30: Pot Roast

Aaaaaaand we’re back!

After a very long hiatus we’re back and hungrier than ever! To add on to it, Jimmy and I have decided to do the Whole30 this month which for those of you who don’t know is all about eating clean, cutting out excess sugars, inflammatory foods, and just pressing the reset button and seeing what your body truly loves (and what it doesn’t.) We’re cutting out sugar, grains, dairy and legumes, which means less eating out, and more cooking at home! So here’s to eating clean but keeping things 100% nom-worthy!

Part of the process so far has been realizing that there are added sugars in EVERYTHING. Even things that don’t taste sweet at all – eliminating most of the things we can eat in the office. So dear god, meal prepping has never been so important. Not being able to eat sugar, dairy and soy has ruled out almost every sauce out there that isn’t made specifically for people making it through the Whole30, so tough luck finding a restaurant on the quick when you start getting those lunch time tummy grumbles.

But it’s not all bad, you still have meats, chicken, fish, bacon, I mean any diet that says bacon is okay, is👌 in my book. So, recipe #1 for the month, let’s get that roast in a pot and get to it already!

Ingredients

• 2 lbs (32 oz) ‏ribeye or chunk roast
• to taste ‏salt
• to taste ‏pepper
• 1 tablespoon ‏garlic (minced)
• 2 cups ‏yellow or white onion (chopped)
• 1 lb ‏carrots (peeled & chopped)
• 1.5 lbs ‏red potatoes
• 2 ‏bay leaves
• 2 teaspoons ‏chili flakes
• 48oz ‏Trader Joe's Organic Chicken Stock

1. Preheat the oven to 350˚
2. Cut up the steaks into 1 inch cubes – you can cut off any excess fat and muscle that you don’t want but you don’t have to be exact. I used ribeye for this because it was on sale, but you can use boneless chunk roast too.
3. Oil an oven safe pot or dutch oven and brown your meat on medium high heat. Season with salt and pepper as you’re browning.
4. Remove meat from the pot once all sides have been browned and place the meat on the side.
5. Add minced garlic to brown and release the aromatics.
6. Add onions to the pot and sauté until tender and translucent, adding a little water if you see the onions are drying out.
7. Return the meat back into the pot, along with the bay leaves, red chili flakes, salt and pepper, and the chicken stock (be sure when you are buying stock to check the ingredients – I recommend Trader Joe’s Organic Stock made with free range chicken). Let this simmer for 10 minutes.
8. Add the carrots and potatoes to the pan, then place in the oven for an hour.
9. Remember to remove the bay leaves before serving or packing it away for lunch!