There's something about a hearty, tender braised beef chuck roast that makes my mouth water. A tender and flavorful piece of meat is the base of many meals, and this one is cooked to perfection and truly irresistible. Plus it is totally paleo and keto-friendly, so it easily fits into your meal plan with no guilt.
Paleo Beef Chuck Roast
Fill in your menu for the week and include this delicious and filling meal that's both paleo and keto-friendly. A braised beef chuck roast recipe is a classic comfort food meal that everyone should be able to prepare. This recipe takes all the guesswork out and makes sure you have tender meat every time.
One of the few things to consider before making this is finding the right cut of meat. When choosing a roast, always look for a well-marbled cut. A chuck roast is ideal since it has fat all through the meat. This adds a depth of flavor and helps keep the roast nice and juicy even when slow cooking in the oven.
Want something different than beef? Check out our slow cooker pork roast recipe instead. Filled with a delicious flavor that fits your paleo or keto needs.
Serves: 4 Prep Time: 30 minutes Cook Time: 2 hours 30 minutes
- 3 lb beef chuck roast
- 1 cup red wine
- 2 cups beef stock
- 3 ups water
- 1 onion, halved
- 6 cloves garlic, minced
- 4 carrots, peeled and halved
- 2 fennel bulbs, quartered
- 1 bay leaf
- Cooking fat of your choice: beef tallow, lard, or bacon grease
- Sea salt and freshly ground black pepper to taste
How to Make a Braised Beef Chuck Roast
Preheat the oven to 325°F/170°C.
In a large skillet, heat your choice of cooking fat over medium heat. You should need 2 to 3 tablespoons of fat. Brown the roast for 2 to 3 minutes, on all sides. Remove the roast and set it aside.
To the pan, add the red wine to deglaze the skillet. Use a spatula or wooden spoon to scrape the bottom of the pan to remove any cooked-on bits.
Add in the broth and water, then let it come to a boil. Let it cook for 2 minutes, then pour it into the roasting pan. Add the roast, onion, garlic, carrots, fennel bulbs, and bay leaf to the roasting pan.
Place in the oven, uncovered, for 1 hour, until the fennel is tender. Remove the fennel from the pan and set it aside. Then continue roasting the beef for another hour or until fork tender.
Once cooked, remove the roast and carrots from the pan and set it aside to rest before slicing to serve. Remove the onions and then strain the pan drippings into a saucepan.
Let the drippings come to a boil, then continue boiling for 20 minutes, or until it has reduced and is a thickened sauce or gravy. Taste and season as needed. Then, slice the beef and serve with the cooked carrots and fennel and a spoon of the pan drippings on top.
One of the great things about this recipe is that it makes for fantastic leftovers. In fact, I think it tastes even better the next day, as the flavors have had time to meld together. Leftovers can be stored in an airtight container in the refrigerator for up to four days. Simply reheat in the oven or on the stovetop and enjoy!
More Paleo Beef Recipes
This paleo braised beef chuck roast is just one of many delicious comfort food meals you can add to your menu. Below are more of our favorite paleo beef recipes for you to try. Bookmark these, print out the recipes, or pin them to Pinterest to make soon!
- Crockpot Bolognese Sauce Recipe
- Slow Cooker Sloppy Joes Recipe
- 21 Paleo Slow-Cooker Recipes
- Cabbage Soup Recipe
- Slow Cooker Pulled-Beef Recipe
- Easy Slow Cooker Beef And Onion Stew
In conclusion, this braised beef chuck roast recipe is perfect for anyone looking for a delicious, filling, and paleo/keto-friendly meal. With a well-marbled cut of beef, a side of roasted vegetables, and leftovers that taste even better the next day, this recipe is sure to become a staple in your meal rotation.
Paleo Braised Beef Chuck Roast
- Preheat your oven to 325 F.
- Heat a large skillet over medium heat and add some cooking fat. Brown the roast on all sides in the skillet, then set it aside.3 lb beef chuck roast, 3 tablespoon cooking fat
- Deglaze the skillet with red wine, scraping off the bottom.1 cup red wine
- Pour the stock and water into the skillet and bring everything to a boil.2 cups beef stock, 3 cups water
- Transfer the liquid to a roasting pan and add the chuck roast, onion, garlic, carrots, fennel, and bay leaf.1 onion, 6 cloves garlic, 4 carrots, 2 fennel bulbs, 1 bay leaf
- Place the roasting pan in the preheated oven and cook for approximately 1 hour, or until the fennel is tender.
- Remove the fennel from the roasting pan, set it aside, and return the roast to the oven for another hour. If your roast is a different weight, it may take more or less time.
- Once cooked, set the roast aside to rest, discard the onion halves, set the carrots aside, and strain the juices into a pot or saucepan.
- Bring the juices to a boil and let them boil for about 20 minutes, or until they reach your desired thickness.
- Season the sauce with sea salt and freshly ground black pepper.Sea salt and black pepper
- Carve the roast and serve it with the carrots and fennel.
- Save time and effort with cleanup by using a Dutch oven for braising the beef, roasting it, and reducing the pan drippings.
- Depending upon the thickness of the roast, it should take 45 minutes to 1 hour per pound of meat.
- If following a keto diet, skip the carrots and serve with another lower carbohydrate vegetable such as green beans, asparagus, or even brussels sprouts on the side.