Paleo Pot Roast

One pot meals certainly come in handy when the temperatures start to slowly drop and the leaves begin to turn bright colors after crispy nights. Something warm, hearty and body-nourishing is recommended, besides the occasional cup of herbal tea throughout the day, to ease into times of shorter sunlight hours.

If you don’t have a slow-cooker, or a crock pot, now is the wise time to invest in one – the Paleo stews, curries, sauces, soups and roasts you can create are endless. Slow cooking your meals can help you save precious time and money (preparing larger batches of food at once that can be reheated or frozen for later use), at the same time they can even add an extra beneficial element of nutrition to your diet. When you take your time (your slow cooker’s time) in the kitchen, you can make even the toughest meat scrumptiously tender and mouthwateringly delicious. Of course, it is easy with a chuck roast as they are known for being the “perfect pot roast”.

Before you go to work in the morning put all the ingredients in the slow cooker, and 6-8 hours later you will be greatly rewarded with that perfect roast. Try this recipe once, or twice, and in time you will see what all the slow-cooking craze is about. Ladle the juice and vegetables into your bowl and allow the tender meat to fall apart between forkfuls – slow cooking at its very best.

Paleo Pot Roast Recipe

Ingredients

• 3 to 4 lbs. chuck roast
• 1 rutabaga, diced
• 2 sweet potatoes, diced
• 3 to 4 carrots, peeled and chopped
• 1 onion, diced
• 4 garlic cloves, sliced
• 1 tbsp. fresh thyme, minced
• 2 tbsp. fresh parsley, minced
• 2 bay leaves
• 3 cups beef broth
• 1/4 cup red wine or replace with extra beef broth
• 1/4 cup tapioca flour
• Cooking fat
• Sea salt and freshly ground black pepper

Preparation

1. Place all the vegetables on the bottom of a slow cooker.
2. Generously season the chuck roast to taste with salt and pepper.
3. Melt cooking fat in a skillet over high heat, and brown the roast 2 to 3 minutes per side.
4. Place the roast over the vegetables in the slow cooker; deglaze the pan with the wine and bring to a light boil. Add the garlic, stir and cook 4 to 5 minutes.
5. Add the beef broth, bay leaves, fresh parsley, and thyme to the skillet. Stir thoroughly and then add the sauce to the slow cooker.
6. Cover and cook on low 6 to 8 hours, or on high 3 to 4 hours.
7. Pour the liquid at the bottom of the slow cooker into a saucepan using a strainer.
8. Bring the sauce to a light boil, mix tapioca starch with 1/4 cup cold water and gently pour in the sauce while whisking; cook 4 to 5 minutes or until thickened.
9. Serve the roast with a generous drizzle of sauce on each slice.