Prep Time: 10 min | Cook Time: 6–7 hours on low

🛒 Ingredients:

• 1 (3 lb) beef chuck roast
• 1 yellow onion, sliced
• 4 medium carrots, peeled and cut into thick slices
• 4 small Yukon gold potatoes, quartered (or sub Japanese sweet potatoes for a lower-glycemic, gut-friendly version)
• 1 cup fresh green beans, trimmed
• 2 tsp garlic powder
• 1 tsp smoked paprika
• 1 tsp dried rosemary
• ½ tsp black pepper
• ¼ tsp ground thyme
• 2 tbsp coconut aminos (gluten-free soy sauce alternative)
• 2–4 cups water (just enough to partially submerge the roast)
• 1 tbsp arrowroot or tapioca flour (for thickening the gravy, optional)
• 1 tbsp butter or ghee (optional)

👨‍🍳 Directions:

1. Layer the sliced onions, carrots, potatoes, and green beans into the bottom of the slow cooker.
2. Rub the roast with the garlic powder, paprika, rosemary, pepper, thyme, and coconut aminos. Place on top of the vegetables.
3. Add just enough water to cover about ¼ of the roast.
4. Cover and cook on LOW for 6–7 hours or until fork-tender.
5. Transfer roast to a platter and remove veggies with a slotted spoon. Reserve 1 cup of the cooking juices.
6. For gravy: In a small saucepan, whisk the juices with arrowroot over medium heat for 2–3 minutes until thickened.

Serve as-is or over mashed cauliflower for a low-carb touch.