⭐️ 4 lb chuck roast, divided into 4" pieces ⭐️ 2 tsp kosher salt ⭐️ 2 tsp ground pepper ⭐️ 4 cloves garlic, chopped ⭐️ 1 tbsp olive oil ⭐️ ½ c balsamic vinegar ⭐️ 1 c beef broth ⭐️ 2 tbsp tomato paste ⭐️ 2 tbsp coconut aminos ⭐️ 2 sprig fresh thyme ⭐️ 1 bay leaf ⭐️ 24 oz baby yukon gold potatoes, halved ⭐️ 6 medium carrots, cut into 3” chunks
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