INGREDIENTS
2 1/2 lbs
beef chuck roast
1/2 cup
almond milk
1/2 cup
pomegranate juice
1/2 cup
beef broth
1 cup
mushrooms
1 cup
carrots
1 cup
onions
1 cup
celery
1 tbsp
garlic
14 1/2 ozs
canned tomatoes
6 ozs
tomato paste
2 tsps
salt
2 tsps
parsley flakes
1 tsp
pepper
1 tbsp
arrowroot flour
1 serving
parsley to garnish