Fork-Tender Dijon Rosemary Pot Roast & Veggies

INGREDIENTS

3 1/2 lb

boneless beef chuck roast

medium parsnips, (cut into 1-inch pieces)

16 oz

bag fresh baby carrots

oz baby portabella mushrooms, (halved or quartered to make 1-inch pieces)

large onion, (chopped)

1/2 cup

Dijon mustard

1 tbsp

fresh rosemary, (chopped)

1 tsp

garlic salt

1 tsp

dried thyme

1 tsp

pepper

1 cup

red wine ((use homemade beef broth or water for Whole30 version))

1/4 cup

arrowroot and ¼ cup warm water, (made into a slurry (used to thicken the sauce at the end))

1/2 tsp

salt ((or to taste))