Paleo Pot Roast Recipe

5 from 1 vote

Paleo Pot Roast Recipe

When the weather begins to chill, one-pot meals are ready to make a grand appearance, so discover the perfect Paleo pot roast - sweet potatoes included.

Course Main Course

Cuisine American

Keyword paleo, pot, roasted

Prep Time 25

Cook Time 8

Total Time 8 25

Servings people

Calories 779kcal

Cost 10

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
¼ cup red wine or replace with extra beef broth
¼ cup tapioca flour
Cooking fat
Sea salt and freshly ground black pepper

Instructions

Place all the vegetables on the bottom of a slow cooker.
1 rutabaga, 2 sweet potatoes, 3 to 4 carrots, 1 onion
Generously season the chuck roast to taste with salt and pepper.
3 to 4 lbs. chuck roast, Sea salt and freshly ground black pepper
Melt cooking fat in a skillet over high heat, and brown the roast for 2 to 3 minutes per side.
Cooking fat
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 for 4 to 5 minutes.
4 garlic cloves, ¼ cup red wine or replace with extra beef broth
Add the beef broth, bay leaves, fresh parsley, and thyme to the skillet. Stir thoroughly, and then add the sauce to the slow cooker.
2 tbsp. fresh parsley, 2 bay leaves, 3 cups beef broth, 1 tbsp. fresh thyme
Cover and cook on low for 6 to 8 hours or on high for 3 to 4 hours.
Pour the liquid at the bottom of the slow cooker into a saucepan using a strainer.
Bring the sauce to a light boil, mix tapioca starch with ¼ cup cold water, and gently pour in the sauce while whisking; cook for 4 to 5 minutes or until thickened.
¼ cup tapioca flour
Serve the roast with a generous drizzle of sauce on each slice.

Nutrition