Swap the potatoes for brussel sprouts for a lower carb option.

Equipment Needed

Measuring cups and spoons, a large pot, knife, cutting board, tongs and an immersion blender


Preheat the oven to 325°. 

Heat the avocado oil in a pot over medium-high heat. While the oil is heating, season the roast liberally with salt and pepper.

Brown each side of the roast in the oil. 

Once the roast is completely browned, remove from the pot and set aside.

Roughly chop the carrots, celery and onion. Sauté the vegetables in the same pot for 5 minutes. Add the flour and continue to cook for an additional minute.

Add the thyme sprigs, red wine, chicken stock and diced tomatoes. Stir thoroughly to combine and then return roast to the pot and nestle it into the sauce.

Lastly, add the baby potatoes.  

Cover the pot with a tight fitting lid and place it into the oven for 3-3.5 hours or until the roast becomes tender and falls apart.

Once done, let stand for 15 minutes. Remove the roast from the pot and transfer to a platter. Remove the potatoes and carrots with a slotted spoon and transfer them to the same platter. 

Purée the remaining items in the pot with an immersion blender until smooth. Ladle the sauce over the roast and serve immediately.