QUICK (EXCEPT FOR OVEN TIME) POT ROAST

Serves at least 6

1 medium or 2 small bay leaves
1/2 teaspoon dried leaf thyme
1/2 teaspoon black peppercorns
3/4 teaspoon salt
1 t. minced garlic (I buy a small jar and keep in fridge, you can use fresh)
1 boneless beef pot roast (about 3 pounds; see “Beef 101: Buying a Pot Roast,” below, for preferred cuts), patted dry with paper towels and tied with twine
2 1/2 tablespoons coconut oil
1 medium onion, chopped fine (1 cup)
1/2 small carrot, diced fine (1/4 cup)
1/2 small celery stalk, diced fine (1/4 cup)
2–5 tablespoons water, black coffee, or dry red or white wine
2 tablespoons tapioca flour
1. Mix salt, pepper and other herbs with garlic. Rub mixture over meat. Preheat oven to 325 degrees.

2. Heat oil in a heavy pot (about 4 to 6 quarts, preferably cast iron) over medium-high heat. Put roast in pot; brown thoroughly on all sides, maintaining heat so fat sizzles briskly but does not smoke, 15 to 20 minutes. Make sure to brown meat well, then remove to a plate. Sauté vegetables until brown and crispy around edges but not blackened, 10 to 15 minutes.

3. Remove veggies from pot. scrape with a wooden spoon to loosen browned bits. Add small amount of water. Reduce heat to lowest point; return roast to pot. Cover roast ½ way with water, add veggies. Cover pot and place in oven. Using spoons rather than forks to minimize juice loss, turn steak-shaped roasts every 20 minutes, loaf-shaped roasts every 30 minutes. Roast is done when internal temperature is 120 for rare, 128 for medium and 140 for well done. I know, I know….the USDA says cook to 140, but that is for people who like well done, the meat will be too dry and overdone. Buy grass-fed beef, it safer to eat with no fear of mad cow disease.

4. Remove meat; wrap in aluminum foil. Tilt pot and skim off fat, set aside. Pour juices and vegetables into a blender jar or workbowl of a food processor fitted with steel blade; process to a coarse puree. Pour into a 2-cup measure; add enough stock or broth to make 2 cups. Return juices to pot; bring to a simmer. Mix 1 1/2 tablespoons reserved cooking fat with flour. Whisk flour mixture into simmering juices, 1 teaspoon at a time, adding only as much as is necessary for the gravy to coat a spoon. Simmer to fully cook flour, about 2 minutes; adjust seasonings.

5. Unwrap meat, pouring accumulated juices into gravy. Cut meat into very thin slices — 1/8-inch, if possible — and arrange on a platter. Pour some of gravy over meat; sprinkle with parsley. Serve immediately with gravy passed separately.