Grind all the spices together in a coffee grinder or mortar and pestle.
Rub spice mix all over your piece of meat, making sure to coat it well on all sides. Really “massage” the spices into the meat.
Wrap the roast in a plastic film and leave it to rest while you prep your vegetables.
Preheat about 1 tablespoon of coconut oil in a large heavy skillet over high heat. When pan is sizzling hot, add the meat and do not move it until it has formed a nice dark crust, about 5 minutes. Flip the piece of meat and sear the other side until it too, forms a nice golden crust.
Transfer meat to a large Dutch oven.
Add mushrooms, onions, and garlic to the pan and cook for one or two minutes, just enough for the vegetables to grab a hold of all the delicious flavours that are attached to the bottom of the pan. Put that in the Dutch oven with the meat.
Add water, mustard and cider vinegar to the cooking pan to finish deglazing it then pour that liquid over the reserved meat and veggies.
Add the tomatoes and olives, put the lid on and place that in the oven for about 4 hours, or until the meat detaches very easily when pulled with a fork.
You might want to check from time to time just to make sure you still have enough cooking liquid. If it appears to have gone down too much, add a little bit more water.
When the meat is cooked, add the pearl onions and continue cooking for another 15-20 minutes, just to heat the onions through.
Serve piping hot with a side of mashed cauliflower and turnip.
*You can also use Dijon, Whole Grain or any other type of mustard, just make sure it’s sugar, alcohol and sulfite free if you want to stay Whole30 compliant.
Tomato and Olive Braised Beef https://thehealthyfoodie.com/braised-beef/