Paleo Classic Pot Roast
Warm, hearty, and bursting with flavor, this Paleo Classic Pot Roast is a healthier twist on the traditional comfort food favorite. Perfectly seared beef chuck roast is slow-cooked to tender perfection alongside an array of nutrient-rich vegetables like carrots, celery, and mushrooms, all bathed in a rich beef broth infused with fresh rosemary, thyme, and bay leaves. This recipe uses coconut oil for searing, ensuring it's 100% paleo-friendly while enhancing the depth of flavors. With minimal prep and an oven braise that locks in all the succulent juices, this dish makes an ideal centerpiece for family dinners, meal prepping, or even entertaining guests. Gluten-free, dairy-free, and packed with wholesome goodness, this classic pot roast proves that indulgent comfort food can still be healthy and satisfying.
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 2 teaspoons sea salt
- 1 teaspoon black pepper
- 2 tablespoons coconut oil
- 1 large, sliced onion
- 4 large, peeled and cut into chunks carrots
- 3 cut into chunks celery stalks
- 4 minced garlic cloves
- 2 cups beef broth
- 3 sprigs fresh rosemary
- 3 sprigs fresh thyme
- 2 bay leaves
- 8 ounces, halved button mushrooms
Instructions
Preheat your oven to 300°F (150°C).
Season the beef chuck roast with sea salt and black pepper.
In a large Dutch oven, heat the coconut oil over medium-high heat.
Sear the roast in the hot oil until browned on all sides, about 3-4 minutes per side. Once browned, remove the roast from the pot and set aside.
In the same pot, add the sliced onion, and sauté for 2-3 minutes until softened.
Add the carrots, celery, and minced garlic, cooking for another 2 minutes.
Pour in the beef broth, scraping up any browned bits from the bottom of the pot.
Return the roast to the pot. Add the fresh rosemary, thyme, and bay leaves.
Scatter the button mushrooms around the roast.
Cover the Dutch oven with a lid and place it in the preheated oven.
Cook for approximately 3 hours, or until the beef is tender and easy to pull apart with a fork.
Remove from the oven and discard the herb sprigs and bay leaves.
Let the roast rest for a few minutes before slicing.
Serve warm with the vegetables and strained cooking juices.
Nutrition Facts
Calories |
4088 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 304.3 g | 390% | |
| Saturated Fat | 133.5 g | 668% | |
| Polyunsaturated Fat | 0.8 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 8046 mg | 350% | |
| Total Carbohydrate | 84.7 g | 31% | |
| Dietary Fiber | 26.3 g | 94% | |
| Total Sugars | 40.5 g | ||
| Protein | 269.1 g | 538% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 649 mg | 50% | |
| Iron | 41.6 mg | 231% | |
| Potassium | 7864 mg | 167% | |
*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.
