Directions:

1. Preheat the oven to 350F. 
2. In your stock pot, add the avocado oil. 
3. Heat the pot to medium heat. 
4. Season the roast on all sides with half of the salt and pepper.
5. Add the roast to the pan and sear on all sides. 
6. While the roast sears, you will prepare your vegetables. 
7. Wash and dry your vegetables. 
8. Peel and dice the carrots and add to a large bowl. 
9. Check the roast periodically and flip as needed.
10. Dice your celery and onion and add to the same large bowl. 
11. Mince you garlic. Add to the bowl.
12. Once the roast is seared on all sides, remove from the pot and place on a dish off to the side. 
13. Into the pot, add the vegetables, sauce, and remaining salt and pepper. 
14. Mix to combine. 
15. Push the veggies off to the side to make a ‘bed’ for the roast. 
16. Add the roast to the pot. 
17. Place the lid on the pot. 
18. Put the filled pot into the oven. 
19. Cook the roast until it is juicy and tender and internal temperature reaches at least 145F.
    1. I plan for about 1 hour of cook time per pound of the roast. For my roast, I cooked it for about 3 1/2 hours. Check periodically for doneness and cook longer as needed.
20. At the 2 hour cooking time marker, I like to add potatoes to the oven with the roast to bake and serve along side it.
    1. I wash and dry potatoes, then carefully pierce each potato a few times with a fork, wrap each potato with parchment paper and then with foil, and place on a baking dish. Add the baking dish with potatoes into the oven.
21. After the beef and potatoes are cooked, serve warm.
22. Top with grated cheese or parsley, as desired. 
23. Tag @thewellnesskitchenista on social if you make these recipe!