Pot Roast In Foil
Ingredients
Rub:
  • 1 1/2 tablespoon tapioca flour
  • 2 teaspoons onion powder
  • 1 teaspoon coconut sugar
  • 1 teaspoon kosher sea salt
  • 1/2 teaspoon freshly ground black pepper
  • 1/2 teaspoon garlic powder
  • 1 teaspoon dried basil
  • 1/4 teaspoon celery seed
Roast:
  • 2 pound boneless rolled rump or chuck-eye roast
  • 1 small onion, roughly chopped
  • 2 cups baby carrots
  • 2 bay leaves
  • 2 tablespoons tamari or gluten-free soy sauce, divided
Instructions
  1. Preheat oven to 325 F. Combine rub ingredients in small bowl.
  2. Pat the roast dry and remove the twine "netting" with scissors, if necessary. Rub the entire surface with the seasoning mixture and set aside.
  3. Line a roasting pan or Dutch oven with heavy-duty aluminum foil. Place onion, carrots, and bay leaves in center of foil and drizzle with 1 tablespoon tamari. Set the roast on top of the vegetables and drizzle with the remaining tablespoon of tamari.
  4. Fold the aluminum foil over the top of the roast and crimp the edges tightly to seal. Transfer pan to oven and cook for 1 1/2 hours, or until the internal temperature of the roast reaches 135 F on an instant read thermometer.
  5. Allow the roast to rest 20 minutes. Remove the roast from the foil pouch and discard the bay leaves. Using a slotted spoon, place the vegetables on a serving platter; keep warm. Slice the roast thinly against grain and transfer to the platter with the vegetables. Serve with the pan juices.
  6. Nutrition (per serving): 332 calories, 7.4g total fat, 145.2mg cholesterol, 1182mg sodium, 1074.4mg potassium, 13.8g carbohydrates, 3.3g fiber, 5.5g sugar, 49.9g protein
Recipe by Jan's Sushi Bar at http://www.janssushibar.com/pot-roast-foil/