Traditional Pot Roast by Sally Fallon

Ingredients

• 2 - 3 lbs rump roast, chuck roast or other suitable cut
• 1 quart buttermilk
• 2 tablespoons butter
• 2 tablespoons extra virgin olive oil
• 1 cup red wine
• 2 cups beef stock
• Several sprigs of thyme
• 1/2 teaspoon peppercorns crushed
• 1 medium onion, rough chop
• 1 dozen small round potatoes
• 1 lb carrots, peeled and cut into sticks
• 2 tablespoons arrowroot (mixed with 2 tablespoons filtered water)
• sea salt and pepper