1tspfreshly cracked black pepper, or more to taste
2tbsparrowroot flourcan sub tapioca flour or regular flour here
2tbspextra virgin olive oil
1large yellow onion, cut into 1/4 inch slices
3large carrots, cut into 2 inch pieces
4stalks of celery, cut into 2 inch pieces
2 cloves of garlic, thinly sliced
1tspfresh thyme leaves(from 5-6 sprigs, or sub 1/2 tsp dried thyme)
2tbspapple cider vinegar
1cup beef broth
1.5lbsmedium sized yellow potatoes, quartered
Preheat oven to 275 degrees F.
Using paper towels, pat dry meat. Season generously with kosher salt and pepper. Sprinkle and rub the arrowroot into the meat so that the roast is evenly coated.
Heat oil in a dutch oven over medium-high heat. When hot, brown the beef until golden-brown on all sides, about 4 minutes per side. Transfer to a plate and set aside.
Reduce the heat to medium and add the onions, carrots, celery, garlic and cook, stirring, until the onions are tender, about 4 minutes.
Add the dijon, tomato paste, smoked paprika, bay leaves, and thyme and stir until well combined. Pour in the apple cider vinegar and cook, stirring, until the apple cider vinegar is well combined and reduced by half (leaving only a small amount of liquid in the pot).
Pour in 3/4 cup of the beef broth and stir until well combined and the contents come to a boil. Reduce heat to a very subtle simmer. Nestle the roast (and any of its juices) back into the center of the skillet and into the veggies. Add the potatoes all around the roast, and pour the remaining 1/4 beef broth around the roast.
Cover with a secure lid, transfer to the oven and roast until the beef is fall apart tender, about 4 hours for a 3-pound roast and about 5 hours for a 4 to 5-pound roast.
Remove from oven and let cool for 10 minutes prior to serving to allow the sauce to settle. Add more salt, if needed. Serve and enjoy!
Crockpot Method: You can also cook this in a crockpot. After browning your meat, place all ingredients in a crockpot and cook on low for 8 hours.