Classic Pot Roast with Root Veggies

Instructions

1. Preheat oven to 350F. In a dutch oven over medium-high heat, heat coconut oil. Sprinkle roast all over with half the salt and the pepper. Place in pan, and brown on all sides, about 10 minutes.
2. Turn meat fat side up.
3. Peel and cut onions into large wedges.
4. Add broth, wine, onions, garlic, bay leaves, thyme, and remaining salt and pepper. Stir in tomato paste. Bring to a simmer on the stove top, then cover and put in the oven. Roast for 2 hours, checking for internal temperature of 145F starting at 1 hour.
5. Wash carrots and turnips and chop into 1 1/2 inch chunks. Wash green beans and trim ends.
6. Add carrots and turnips and cook for 40 minutes. After 40 minutes, add green beans and cook for an additional 20 minutes or until vegetables are tender.
7. Transfer the roast and most of the veggies to a platter. If there is excess fat on top of broth, use a turkey baster to pull most of it off. Discard fat.
8. To make the gravy, use an immersion blender to blend the juices and vegetables remaining in the dutch oven. Add more vegetables, as needed, until your preferred consistency is reached. Season with salt and pepper, to taste.
9. Cut the roast into thick slices, and serve with the vegetables and gravy on the side.