Paleo Classic Braised Beef
Indulge in the rich, comforting flavors of Paleo Classic Braised Beef, a hearty dish that boasts tender beef chuck roast slow-cooked to perfection with a medley of aromatic vegetables and herbs. Perfectly seasoned with balsamic vinegar, garlic, and fresh rosemary, this paleo-friendly recipe combines simplicity and sophistication. The slow braising process unlocks robust flavors, while the melt-in-your-mouth texture of the beef makes it a show-stopping centerpiece for any dinner table. With wholesome ingredients like beef broth, diced tomatoes, and fresh thyme, this nutrient-packed recipe caters to paleo enthusiasts and anyone craving a flavorful, wholesome meal. Serve it warm with the luscious braising liquid for a dish that’s guaranteed to impress.
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Recipe Information
Ingredients
- 2 pounds beef chuck roast
- 2 tablespoons olive oil
- 2 large onions
- 3 large carrots
- 3 celery stalks
- 4 garlic cloves
- 1 can diced tomatoes
- 2 cups beef broth
- 3 tablespoons balsamic vinegar
- 2 bay leaves
- 3 fresh thyme sprigs
- 2 fresh rosemary sprigs
- 1 teaspoon salt
- 0.5 teaspoon black pepper
Instructions
Preheat the oven to 325°F (160°C).
Pat the beef chuck roast dry with paper towels. Season with salt and black pepper on all sides.
In a large Dutch oven, heat olive oil over medium-high heat. Sear the beef on all sides until browned, about 3-4 minutes per side. Remove the beef and set aside.
Slice the onions into thick rings, chop the carrots into large chunks, and slice the celery stalks. Mince the garlic cloves.
In the same Dutch oven, add a bit more olive oil if necessary, and sauté the onions, carrots, celery, and garlic for about 5 minutes until the onions are translucent, scraping up any browned bits from the bottom of the pot.
Add the diced tomatoes, beef broth, and balsamic vinegar to the pot. Stir to combine the ingredients.
Return the beef to the Dutch oven, nestling it among the vegetables. Add bay leaves, thyme, and rosemary sprigs to the pot.
Bring the mixture to a gentle simmer over medium heat. Once simmering, cover the pot and transfer it to the preheated oven.
Braise for about 3 hours or until the beef is incredibly tender and pulls apart easily with a fork.
Remove the Dutch oven from the oven. Discard the bay leaves and herb sprigs.
Let the beef rest in the pot for a few minutes before shredding or slicing. Serve warm with the vegetables and a bit of the braising liquid spooned over the top.
Nutrition Facts
Calories |
2934 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 212.7 g | 273% | |
| Saturated Fat | 77.9 g | 390% | |
| Polyunsaturated Fat | 3.0 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 5414 mg | 235% | |
| Total Carbohydrate | 83.5 g | 30% | |
| Dietary Fiber | 23.1 g | 82% | |
| Total Sugars | 50.7 g | ||
| Protein | 179.5 g | 359% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 500 mg | 38% | |
| Iron | 30.4 mg | 169% | |
| Potassium | 5291 mg | 113% | |
*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.
