Perfected Crockpot/Slow Cooker Pot Roast for Luteal Phase

Dry the chuck roast with a paper towel and season with salt and pepper. Make small slits in the meat and insert the garlic cloves (or add them later). Sear the meat for a few minutes on all sides until browned. In the same pot or skillet, add the red wine, beef broth, tomato paste, dijon mustard, coconut aminos, and chopped onions. Transfer the mixture to a crockpot or a Dutch oven. If using a Dutch oven, cook in the oven at 300°F (150°C) on medium heat for 3-4 hours. When the meat begins to soften, add the chopped carrots (and optional potatoes or parsnips) to prevent them from becoming too mushy. Continue cooking until the roast is tender. Serve the pot roast over mashed potatoes or mashed cauliflower, if desired. Enjoy!