BEEF POT ROAST

1 2 1/2-3 # organic beef bottom round roast (OR boneless beef round rump roast, OR boneless beef chuck roast)
3 Tablespoons extra virgin olive oil
3/4 cup pure water
1 Tablespoon Bragg’s Liquid Aminos
1 teaspoon organic (non-GMO) red miso
1 Tablespoon basil
6 red potatoes, quartered
1/2 teaspoon sea salt
6 carrots, 1” slice
2 onions, quartered
6 celery stalks, 1” slice
42 grinds black pepper, freshly ground, coarse grind
10 oz peas, frozen, optional

Preheat oven to 325ºF.

In a medium Dutch oven over medium heat, put oil. Add beef and brown on all sides.

In a small measuring cup, put water, Bragg’s Liquid Aminos, miso, and basil. Stir to combine. Pour over beef. Cover and bake for 1 1/2 hours.

Remove beef from oven. Add potatoes, salt, carrots, onions, celery, and pepper (in that order). Cover and return to oven for 1 1/2 hours, or until meat and vegetables are tender.  Add peas.  Cook until peas are heated through.

Makes 4 servings.