Pot Roast with Carrots, Potatoes, and Squash

¼ Cup flour
¾ tsp Himalayan sea salt
¼ tsp pepper
1 Tbsp organic coconut oil
3 pound organic grass fed rump roast
1 large onion sliced
4 organic carrots washed and cut into chunks
1 Cup organic red wine
3 Tbsp fresh parsley chopped divided
3 tsp  fresh thyme chopped divided
1 tsp Himalayan sea salt
3 small organic Yukon gold potatoes cubed
2 Cups butternut squash cubed
2 Tbsp fresh chopped chives for sprinkling

Rinse roast and pat dry. Combine flour, ¾ tsp salt, and pepper. Press flour mixture on all sides of roast coating. Heat large pot to medium high and add oil. Add roast and brown for 1 minute on each side. Turn heat to medium low and add onion. Cook for 10 minutes mixing occasionally. Add carrots, red wine, 2 Tbsp parsley, and 2 tsp thyme. Turn heat to low and cover. Let cook on low for 4 hours. After 4 hours add potatoes and cover again for 20 minutes. Then add squash, 1 tsp salt, and remaining parsley and thyme. Stir and cover again for 30 minutes. Check for tenderness of potatoes and squash, if satisfied turn off heat and let cool for 5 minutes. Remove roast and slice, serve with vegetables and sprinkle with chives.

Serves 4