Whole30 Lagarto Cozido
Indulge in the hearty, wholesome flavors of **Whole30 Lagarto Cozido**, a traditional Brazilian-style pot roast reimagined to fit your Whole30 lifestyle. This slow-cooked masterpiece features tender beef chuck roast simmered with a medley of carrots, celery, and savory root vegetables in a rich, aromatic broth infused with garlic, tomato paste, and fresh herbs like thyme and parsley. Packed with nutrient-rich ingredients and free from added sugars or processed foods, this comforting dish is perfect for family dinners or meal prep. With just 25 minutes of prep and a melt-in-your-mouth texture achieved from hours of low-and-slow cooking, this recipe offers a nourishing and flavorful way to enjoy a true comfort food classic. Perfectly paleo, Whole30-approved, and bursting with natural goodness, it’s a must-try for anyone seeking a satisfying, healthy meal.
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Recipe Information
Ingredients
- 2 pounds Beef Chuck Roast (Lagarto)
- 2 tablespoons Olive Oil
- 1 large Onion, chopped
- 3 medium Carrots, sliced
- 3 Celery Stalks, sliced
- 4 Garlic Cloves, minced
- 2 tablespoons Tomato Paste
- 4 cups Beef Broth
- 2 Bay Leaves
- 4 Fresh Thyme Sprigs
- 1 teaspoon Salt
- 1 teaspoon Black Pepper
- 2 cups Root Vegetables (such as turnips or parsnips), chopped
- 2 tablespoons Fresh Parsley, chopped
Instructions
Heat the olive oil in a large Dutch oven over medium-high heat.
Season the beef chuck roast with salt and black pepper on all sides.
Sear the beef in the hot oil until browned on all sides, about 5-7 minutes per side. Remove from the pot and set aside.
In the same pot, add the chopped onion, carrots, and celery. Cook until the onion becomes translucent, about 5 minutes.
Stir in the minced garlic and tomato paste, cooking for an additional 2 minutes.
Pour in the beef broth and scrape up any browned bits from the bottom of the pot.
Return the beef to the pot and add the bay leaves and thyme sprigs.
Bring the mixture to a gentle simmer, cover, and reduce the heat to low.
Cook the beef for 2 hours, checking occasionally to ensure it remains covered with liquid.
After 2 hours, add the chopped root vegetables to the pot.
Continue cooking for another hour or until the beef is tender and the vegetables are cooked through.
Remove the bay leaves and thyme sprigs before serving.
Garnish with fresh parsley before ladling into bowls.
Nutrition Facts
Calories |
3070 | ||
|---|---|---|---|
% Daily Value* |
|||
| Total Fat | 195.3 g | 250% | |
| Saturated Fat | 69.3 g | 346% | |
| Polyunsaturated Fat | 2.7 g | ||
| Cholesterol | 680 mg | 227% | |
| Sodium | 6970 mg | 303% | |
| Total Carbohydrate | 112.4 g | 41% | |
| Dietary Fiber | 29.9 g | 107% | |
| Total Sugars | 46.0 g | ||
| Protein | 225.0 g | 450% | |
| Vitamin D | 0.0 mcg | 0% | |
| Calcium | 589 mg | 45% | |
| Iron | 31.5 mg | 175% | |
| Potassium | 7039 mg | 150% | |
*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.
