Pot Roast with Vegetables | Nourishing Meals®

Ingredients

• 2 tablespoons extra virgin olive oil
• 2 teaspoons sea salt
• 1 teaspoon black pepper
• 3 pounds beef rump roast (or sirloin tip roast)
• 1 medium onions, chopped
• 2 cups beef bone broth
• 1½ tablespoons tomato paste
• 1 teaspoon dried thyme
• 4 large carrots, peeled and cut into 3-inch pieces
• 4 celery stalks, cut into 3-inch pieces
• 2½ small pounds yukon gold potatoes, cut into large chunks
• 1 handful parsley, chopped (for garnish)