INGREDIENTS
1
Beef chuck roast (2-3 lbs)
2
lbs Baby red potatoes
2
Bay leaves
3
Carrots (peeled and cut into 1" chunks)
2 cloves
Garlic
1 tsp
Oregano, Dried
1 tsp
Rosemary, Dried
1
Yellow onion
2 cups
Broth
2 tbsp
Avocado oil
1 1/2 tsp
Pepper
3 tsp
Salt
2 tbsp
Tapioca flour
1/4 cup
Water