Eat real food, not chemicals.

Paleo Pot Roast with Root Vegetables

Posted on Nov 9, 2015 | 0 comments

Paleo Pot Roast with Root Vegetables

Paleo Pot Roast with Root Vegetables


Your home will be filled with delicious, savory-spiced aromas when you cook this succulent Paleo Pot Roast. It is a fail safe paleo recipe, satisfying for one and all. Bonus: like many other slow-cooker or dutch oven dishes, it tastes even better as re-heated leftovers the day after you’ve cooked it.

 

Always a crowd-pleaser, with its fork-tender, pull-apart consistency, Paleo Pot Roast is one of the easiest recipes I have on the site. Don’t be intimidated by slow-cooking. Dutch ovens, or slow-cookers are fool-proof because they don’t need to be watched, stirred, seasoned, or fussed over. Just load up your ingredients, cover, and leave the self-basting feature of these pots to work magic.

 

Dutch ovens and slow-cookers are fantastic money savers because organic, grass-fed, chuck roast for Paleo Pot Roast, costs much less per pound than more expensive cuts, such as steaks. There is something about the moist and tender juiciness of slow-cooker chunks of meat, that cannot be matched with any other cooking method. Try this mouth-watering Paleo Pot Roast and you’ll be hooked from the very first bite.

 

A helpful cooking tip for anyone, like myself, who has a teeny-tiny kitchen. If you are using a slow cooker, once all your ingredients are in it, plug it in and let it cook outside on the patio. I do this so I have counter space to prepare the rest of the meal. Be warned though, all your neighbors will be enjoying the aromas wafting throughout the neighborhood, and you may need to hand out your Paleo Pot Roast recipe.

 

Paleo Pot Roast with Root Vegetables

Paleo Pot Roast – all ingredients before meat chunks are laid on top

 

Paleo Pot Roast with Root Vegetables

 


  Paleo Pot Roast

  • Prep time:  20 minutes
  • Cook time:  3-6 hours depending on your chosen cook setting
  • Servings:  8
  • 1 large yellow onion, chopped
  • 1 large shallot, chopped
  • 6 large organic carrots, unpeeled, washed, cut in 1/2″ rounds (love the tri-colored ones)
  • 2 large rutabagas, or 2-4 white or sweet potatoes, peeled, cut into 1″ square chunks
  • 2 large zucchini, sliced into half rounds
  • 2 cups celeriac, peeled and finely chopped (may substitute with celery, sliced)
  • 10 cloves fresh garlic, minced, or 2 tsp. dried garlic powder
  • 1 TBS. sumac – if you don’t have this spice, increase your Italian seasoning to 2 TBS. total (Sumac is my favorite spice for flavoring meats.)
  • 1 TBS. Italian seasoning
  • 2 tsp. salt
  • 2 tsp. cumin
  • 1 tsp. thyme
  • 1 tsp. paprika
  • 1/2 tsp. ground black pepper
  • 3 cups beef or bone broth (I use my Paleo Bone Broth)
  • 1/2 cup red wine, or 2 TBS. red wine vinegar or balsamic vinegar
  • 3 – 3 1/2 pounds boneless beef chuck roast, untrimmed (I ask the butcher to cut it into thirds, about 1 1/2 inch rounds) – you could also use lamb, pork or any red meat roast

(Payton’s Paleo 30 Day Challenge friendly)

 


1) Place all ingredients, except meat into your slow-cooker or 6-7 quart dutch oven. Stir to mix the veggies, spices and liquid well.

2) Place the beef pieces on top of all the other ingredients in the pot, then cover with lid.

COOKING TIMES AND METHODS:

     – IF USING A SLOW COOKER: (your times may vary depending on your slow cooker)

         * High heat:  2-3 hours, or until the meat shreds easily.

         * Medium Heat:  3-4 hours, or until the meat shreds easily.

         * Low heat:  6-7 hours, or until the meat shreds easily.

     – IF USING A DUTCH OVEN:

         * 350° oven, for 3 hours – I like to take the lid off for the last 1/2 hour so the liquid reduces a bit more, and the meat takes on a nice browning.

 

If you use a slow cooker, and your cooking time is up and meat is tender, but you want your sauce to be thicker, simply take the lid off your slow cooker and set it to high, allowing the sauce to simmer some additional time. This will quickly reduce the liquid in the sauce of your Paleo Pot Roast.

 

If you need to stretch your recipe to accommodate even more guests, serve additional baked potatoes or rutabagas, on the side, along with your Paleo Pot Roast.

 

Leave a Comment

Your email address will not be published. Required fields are marked *

This blog is kept spam free by WP-SpamFree.