1 tbsp coconut oil
1 1/2-2 pounds boneless chuck roast or bottom round, cut into 1 1/2 inch cubes
1 pound large carrots, peeled and cut into 1 inch pieces
1 pound parsnips, peeled and cute into 1/2 inch pieces
1 pound small red potatoes, halved
1 clove garlic, chopped
2 cups beef bone broth (no added sugar, wheat or dairy)
1/4 cup balsamic vinegar
2 tbsp compliant regular or light italian seasoning (no added sugar, wheat, dairy)
1. Heat the coconut oil in a large heavy skillet over medium-high heat. Season the beef lightly with salt and pepper. Add the beef to the skillet and cook, stirring occasionally, until browned on all sides, about 5 minutes. Place the beef in a 5 to 6 quart slow cooker with the carrots, potatoes, and parsnips.
2. Add the onion to the same skillet and add additional coconut oil if needed. Cook, stirring frequently until the onion is soft, 4-5 minutes. Add the garlic and cook, stirring, until fragrant, about 30 seconds. Add the broth, vinegar and italian seasoning and stir to scrape up any brown bits on the bottom of the skillet. Transfer to the slow cooker.
3. Cover and cook on low for 5 1/2 to 6 hours or on high for 3 hours. Enjoy!
Source: Whole 30 Quick and Easy - Melissa Hartwig