Paleo Oven Baked Beef Roast
Indulge in the comforting and wholesome flavors of this Paleo Oven Baked Beef Roast, the ultimate centerpiece for a healthy and satisfying dinner. Made with a succulent beef chuck roast, seasoned generously with fragrant herbs like rosemary and thyme, and surrounded by tender chunks of carrots, celery, and onion, this one-pot masterpiece is both nutrient-packed and indulgent. The roast is seared for a caramelized crust, then slow-baked to perfection in a rich beef broth, creating melt-in-your-mouth tenderness and earthy, savory flavors. With just 15 minutes of prep time and a few simple ingredients, this Paleo-friendly recipe is ideal for family gatherings, meal prep, or cozy dinners. Serve with the roasted vegetables and natural pan juices for a rustic, elegant dish free of grains, dairy, and refined sugars, and perfect for your Paleo lifestyle.
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Recipe Information
Ingredients
- 3 pounds beef chuck roast
- 1 teaspoon sea salt
- 0.5 teaspoon black pepper
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1 teaspoon dried rosemary
- 0.5 teaspoon dried thyme
- 2 tablespoons olive oil
- 3 whole carrots, cut into large chunks
- 3 whole celery stalks, cut into large chunks
- 1 whole onion, quartered
- 2 cups beef broth
Instructions
Preheat your oven to 325°F (165°C).
Pat the beef chuck roast dry with paper towels, then season all sides generously with sea salt and black pepper.
In a small bowl, mix together garlic powder, onion powder, dried rosemary, and dried thyme.
Rub the spice mixture evenly over the surface of the meat, ensuring it is well coated.
Heat the olive oil in a large oven-safe pot or Dutch oven over medium-high heat.
Once the oil is hot, sear the roast on all sides until browned, about 3-4 minutes per side.
Remove the roast from the pot and set aside.
Add the chopped carrots, celery, and onion to the pot, sautéing for about 5 minutes until the vegetables begin to soften.
Return the roast to the pot, placing it on top of the vegetables.
Pour the beef broth around the roast, covering about halfway up the sides of the roast.
Cover the pot with a lid or aluminum foil, ensuring it is tightly sealed to keep in the moisture.
Place the pot into the preheated oven and bake for 2.5 to 3 hours, or until the meat is tender and easily falls apart with a fork.
Remove the pot from the oven and let the roast rest for about 10 minutes before slicing.
Serve the beef roast with the cooked vegetables and juices from the pot for a hearty Paleo meal.
Nutrition Facts
Calories |
3911 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 303.3 g | 389% | |
| Saturated Fat | 114.5 g | 572% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 1021 mg | 340% | |
| Sodium | 5577 mg | 242% | |
| Total Carbohydrate | 47.0 g | 17% | |
| Dietary Fiber | 17.6 g | 63% | |
| Total Sugars | 22.5 g | ||
| Protein | 258.6 g | 517% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 545 mg | 42% | |
| Iron | 39.4 mg | 219% | |
| Potassium | 6406 mg | 136% | |
*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.
