If you’re lucky like me, when you get married you also inherit a great mother-in-law. My dear MIL gifted me with some family recipes when I joined the family. 

Italian Potroast is my favorite one! I’m not sure how Italian the recipe is vs. other origins, so I’ve shortened the name.

The recipe I’m sharing today is a slightly tweaked version of this recipe so that it is Paleo and Whole30 friendly. Enjoy!

The following recipe is Paleo and Whole30 friendly.

Ingredients:

• 3-4 lb beef rump roast
• Kosher salt and black pepper (enough to season meat)
• 1/2 cup almond flour
• 3 TBSP olive oil
• 1 red bell pepper, chopped
• 1 large yellow onion, chopped
• 3 stalks celery, chopped
• 3 cloves garlic, minced
• 1 15oz can all-natural beef broth
• 1 15oz can all-natural diced tomatoes
• pinch of Italian Seasoning
• 2 TBSP cornstarch (arrowroot powder for Paleo/Whole 30)
• 2 TBSP cold water

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Directions:

1.  Season the rump roast with salt and pepper on all surfaces.
2.  Dredge the beef in almond flour to coat completely.
3. In a large skillet, heat olive oil to medium-high.
4. Add rump roast to oil and let brown, about 45-60 seconds per side. Remove from heat and place in crockpot.
5. Add onion, bell pepper, celery, garlic, tomatoes, beef broth, and Italian seasoning. 
6. Turn crockpot on high and let cook for 4-6 hours.
7. Once cooked, break up meat in pot. Make a cornstarch (or arrowroot powder) slurry by mixing equal parts cornstarch and cold water, and pour slurry into pot and stir.
8. Let sauce thicken for 20 minutes.
9. Remove pot from heat and serve. 

*serving suggestion: serve with roasted carrots or savory sweet potatoes*

Enjoy!