Simple Beef Pot Roast Recipe

5 from 1 vote

This delicious paleo beef pot roast is a simple and easy meal to prepare. The perfect comfort food meal to make for Sunday dinner!

Course Main Course

Cuisine American

Keyword Beef pot roast, paleo, paleo roast beef

Prep Time 30

Cook Time 3 30

Total Time 4

Servings

Calories 682kcal

Cost $25

Dutch oven 5 quart or larger
Roasting pan can be used in place of dutch oven if desired
Medium skillet use for searing and preparing sauce before putting into roasting pan

Preheat your oven to 200°F.
Rub the roast with cooking fat. Season with sea salt and freshly ground black pepper to taste as well as the cumin.
2 lb beef chuck roast, 2 teaspoon ground cumin, 4 tablespoon Cooking fat, Sea salt and freshly ground black pepper to taste
Heat a skillet over a high heat and brown the roast on both sides. Set aside, reduce the heat under the skillet to medium, add some cooking fat if needed and fry the onion with the garlic until the onion is soft, about 5 minutes.
1 onion, 6 garlic cloves
Pour in the tomato juice, balsamic vinegar and add the olives and raisins, then bring to a boil and let boil until the liquid is reduced by half.
1 cup tomato juice, ⅓ cup balsamic vinegar, ½ cup raisins, 1 cup black olives
Place the chuck roast in a oven proof pot and pour the liquid over.
Place in the oven to cook for about 3 to 3 ½ hours, until the meat is very fork tender.
Once cooked, let the meat rest for at least 30 minutes before carving and serving with the sauce.

To make this keto-friendly, remove the raisins from the recipe and limit the amount of sauce when served.
Using a Dutch oven helps save cleanup time by being able to sear the meat, make the sauce, and roast all in one pan.