3tbspGF worcestershire sauceor for paleo use coconut aminos
2tsparrowroot powder + 1 tbsp cold water
4clovesgarlicpeeled and minced
1tbspsmoked sea saltor can use sea salt
¼tspcelery seed * optional
1 ¼tbspavocado oil or olive oil
In a small bowl combine: smoked sea salt, black pepper, paprika, and celery seed. Stir together. Set aside.
In a pinch bowl mix arrowroot powder and cold water. Set aside.
In a medium sauce pan over medium high heat combine: coffee, beef broth, and worcestershire sauce. Heat to low boil and add arrowroot water slurry and mix in. Add minced garlic and onion. turn heat down to medium and stir for 2 minutes. Remove from heat
Brush oil all over roast using a pastry brush. Rub roast all over with the salt paprika seasoning mix made earlier.
In a large frying pan over high heat, sear both sides of entire roast until a browned crust forms. Remove roast from frying pan and place in crock pot. Pour coffee mixture from saucepan over the roast.
Toss the chopped veggies into the crock pot. Cover and cook for 8 hours on low or 4 - 6 on high.