Braised Beef Pot Roast With Root Vegetables | Experience Life

Ingredients

• 3 sprigs thyme
• 2 tbs. apple-cider vinegar
• 1 tsp. ground coriander
• 1/2 tsp. sea salt
• 1 tsp. freshly ground black pepper
• 1 to 2 tbs. rice-bran oil or other high-heat oil
• 3 to 31/2 lbs. grassfed beef chuck roast
• 11/2 cups dry red wine
• 2 cups beef or chicken stock or broth
• 2 bay leaves, fresh or dried
• 2 medium onions, sliced, about 3 cups
• 6 cloves of garlic, peeled, whole
• 4 to 5 cups chunked root vegetables (carrots, turnips, rutabagas, parsnips)
• Salt and ground black pepper to taste