herbed Sunday pot roast

Directions

• Prepare the roast by placing it on a paper towel-lined plate and let it come to room temperature and pat the entire roast dry. Season all sides with 2 tsp of the salt (12 g) and the onion powder (2 g).
• Warm a 12” cast iron pan over medium heat then add the avocado oil and heat until it’s shimmering. Carefully lay the roast in the pan (laying it away from you to avoid a hot oil splatter) and sear on all sides.
• While roast sears, place potatoes in the slow cooker. (Instant Pot directions below) Peel and cut the carrots and cut into thirds, cut celery into thirds as well and place them both in the slow cooker. Cut the onion into wedges and slightly crush the garlic with the back of a knife, then toss them both into the slow cooker. Add the rosemary and porcini mushrooms.
• When the roast is completely seared, remove it from the pan to the slow cooker. Deglaze the pan with 1 cup (240 ml) of the bone broth and then pour that into the slow cooker over the roast and veggies. Pour the remaining 3 cups (720 ml) of broth over the roast and veggies, nestling the roast into the liquid. If you need to move a few of the veggies around it’s ok if they are along the sides of the roast, as you want to try and get the roast almost completely submerged. Place the lid on the slow cooker and set to cook on high for 6-8 hours.
• After 6 hours, check the roast for tenderness. It should begin to literally fall apart with a fork. If needed, replace the lid and continue to cook for up to two more hours. This will vary a bit depending on the marbling of the roast and the thickness.
• Once the roast is done, remove to a serving platter along with potatoes, carrots and celery. Strain broth into a 3 qt saucepan and discard the onion skins and place the onions on the platter if desired and discard the rest of what’s strained out. Cover to keep warm.
• For the gravy, taste the mixture you strained. Depending on the broth you used, you may need to add more salt, so adjust accordingly with your salt. Add pepper and fresh rosemary (if using) stir to combine and taste again. You should have approximately 3 (720 ml) to 3 ½ (840 ml) cups of broth leftover in the saucepan after straining. Warm over medium-low heat and make a slurry in a small bowl with the cassava flour and water, stirring together until smooth. While whisking the warm broth, pour in the slurry, the mixture should begin to thicken as you whisk. Reduce heat and add a splash of balsamic vinegar if using.
• Serve roast beef and veggies with gravy on the side.
• Instant Pot instructions: prepare roast and veggies the same and add ingredients to the bowl of your Instant Pot. Cook under high pressure for 90 to 120 minutes and allow the pressure to release naturally. Follow the same instructions for serving and making gravy.