Sunday Supper Pot Roast. I always love the idea of having a big Sunday dinner – a great meal to finish off a fabulous weekend and leftovers to eat throughout the week. It is a win –win! Pot roast is one of my favorite childhood meals that my mom used to make. I took the basic recipe added a little sass to it.

INGREDIENTS

2 T coconut oil
2 cloves garlic, minced
2 T coarse ground black pepper
1 T pink Himalayan sea salt
2 T dried rosemary
1 T ground mustard
1 tsp smoked paprika
1 T thyme
½ tsp crushed red pepper
2.5 lb beef roast
1 c red wine
1/4 c balsamic vinegar
1 large onion, chopped
1 green or red pepper, diced
1 c leeks
2 bay leaves
1 c beef stock
1 T tamari (or soy sauce)
1 T Worcestershire sauce
1 T honey
2 c carrots
2 c peas
2 c diced potatoes, optional
2 c roughly chopped fresh spinach, optional

DIRECTIONS

1. Preheat oven to 350 degrees. 
2. Heat coconut oil and garlic on low heat. 
3. Mix all of the dried herbs together. 
4. Rub dried spiced rub all over beef, massaging in thoroughly.
5. Increase heat to medium high and sear all sides of beef until brown. Color equals flavor so let it get nice and browned on all sides. 
6. Add in red wine and balsamic vinegar; stir to loosen all browned bits from the pan. 
7. Add in onion and (red or green) pepper, stir.
8. Simmer on low heat until wine has reduced by half and flip meat halfway through. 
9. Add in remaining ingredients except for peas and carrots.
10. Stir, cover with foil, and place in oven for 2 hours. 
11. Remove from oven, flip roast and add in carrots and peas. I would usually add in chopped potatoes at this point but I am making mashed potatoes instead. Your call though. I would also add in some greens (kale, spinach, or collard greens) at this point but I will be serving lemon steamed spinach on the side instead. If you prefer a one pot meal then add in your favorite greens to bump up the nutritional value. 
 12. Cover with foil and place in oven for another 45-60 minutes. 
13. Remove from oven and let rest for 15 minutes still covered with the foil. 
14. Test that the meat is fork tender and easily shreds. If so, it is ready to serve up. If not, place back in oven for another 20-30 minutes. 
*Can also do this recipe in the crock pot on low for 6-8 hours.