Paleo Braised Beef Chuck Roast

dutch oven holding braised beef chuck roast and sliced roasted carrots

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Paleo Braised Beef Chuck Roast

A delicious braised beef chuck roast with roasted carots and fennel is the perfect comfort food meal for Sunday dinner! Flavorpacked and both paleo and keto friendly!

Course Main Course

Cuisine American

Keyword braised beef chuck roast, chuck roast, Keto Beef, paleo beef, paleo roast beef

Prep Time 30

Cook Time 2 30

Total Time 3

Servings

Calories 867kcal

Cost $20

Equipment

Ingredients

3 lb beef chuck roast
1 cup red wine
2 cups beef stock
3 cups water
1 onion halved
6 cloves garlic minced
4 carrots peeled and halved lengthwise
2 fennel bulbs quartered
1 bay leaf
3 tablespoon cooking fat beef tallow lard or bacon grease
Sea salt and black pepper to taste

Instructions

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.

Notes

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.

Nutrition