Instructions

1. Preheat oven to 350 degrees F.
2. In a large dutch oven, melt cooking fat and ghee over medium-high heat
3. Once hot, sear chuck roast 1-2 minutes on each side
4. Remove and set aside
5. Add garlic and onion to the dutch oven and quickly sauté until garlic becomes fragrant
6. Turn stovetop off and add salt, pepper, potatoes and carrots to the dutch oven
7. Stir to mix in together with the onion and garlic
8. Place the seared chuck roast on top of the veggies and cover with lid
9. Place in the oven and cook for 40 minutes
10. When time is up, remove lid, flip the chuck roast and add in 1 cup beef broth
11. Place the green beans on top of the other veggies around the chuck roast
12. Put the dutch oven back into the oven and let cook for another 30-40 minutes, or until no longer pink to your preference
13. *Cook times may vary depending on the size of your roast
14. Remove from oven and remove the veggies and chuck roast, leaving the juices

For the Gravy:

1. Turn the stovetop on to medium heat
2. In a dish, whisk the remaining 2 cups broth with gelatin (or sub for arrowroot/tapioca flour)
3. Pour into the dutch oven and combine with the leftover juices
4. Whisk together until gravy is smooth
5. Remove from heat, gravy will continue to thicken
6. Serve and enjoy!