INGREDIENTS
4 lb
Chuck, roast
2
Bay leaves
3
Carrots, medium
1
batch Cauliflower puree on page
3
Garlic cloves
3
Parsnips, medium
1 tbsp
Thyme, fresh sprigs
1
Yellow onion, cut into quarters, medium
2 cups
Beef broth
1 tbsp
Honey
1 pinch
Black pepper
1
Himalayan sea salt
1/4 cup
Tapioca or arrowroot flour
2 tbsp
Ghee
1/3 cup
Red wine