The BEST Pot Roast with Homemade Horsey Aioli

POT ROAST INGREDIENTS
3 LBS Beef Chuck Roast
1 Celery Root Chopped into 2” Cubes
3 Celery Stalks Sliced
1/2 Onion Chopped
2 Cups Beef Broth
1/4 Cup Coconut Aminos
1 Tablespoon Thyme
1 Tablespoon Rosemary
1 Tablespoon Minced Garlic

HORSEY SAUCE
1 Cup Mayo (Recipe Below)
1/3 Cup Prepared Horseradish
1/2 Teaspoon Garlic Powder
1/2 Teaspoon Lemon Juice
1/2 Teaspoon Dijon

MAYO INGREDIENTS
1 Egg
3/4 Cup AVO
1/2 Teaspoon Dijon
1/2 Teaspoon Salt
3/4 Teaspoon Lemon Juice

POT ROAST ASSEMBLY

1. In a large sauté pan over medium heat, brown all sides of the beef. Sprinkle with salt and pepper.
2. In a medium sized mixing bowl add beef broth, coconut Aminos, thyme, rosemary, and garlic.
3. Add half of the veggies to the slow cooker. Place meat on top, add the rest of the veggies.
4. Pour beef broth over meat and veggies.
5. Cook on low for 10 hours. Flip the meat over halfway through.
6. Shred and serve exactly how you’d like!
   
   MAYO ASSEMBLY
7. In a food processor add 1/4 cup oil, mustard, egg, and salt. Process until smooth and yellow.
8. VERY slowly add the oil. This took me about 4 -5 minutes to add. The slower the better!! 3. Add lemon juice and process for 5 seconds.
   
   HORSEY ASSEMBLY
9. Add all ingredients to a food processor. Refrigerate (helps to thicken it) until ready to serve.