This Paleo Pot Roast recipe checks all the boxes for a winter favorite – it is packed with flavor, is delicious, and nutritious.
To learn more, read my blog, Should I Eat Meat? Regenerative Agriculture and Animal Protein.
- 3 Tbsp. extra virgin olive oil, divided
- 1 sweet (yellow) onion, chopped
- 2-3 large organic carrots, sliced
- 2 cups small white or red potatoes, halved
- 2-3 cups sliced fresh porcini or baby Bella mushrooms
- 3 cloves garlic, finely chopped or smashed
- 1 (3- to 4-pound) grass-fed, pasture-raised chuck roast
- 1 tsp. pink or sea salt
- 1 tsp. ground black pepper
- 1 – 1 ½ cup beef or bone broth (gluten-free)
- ½ cup red wine
- 2 Tbsp. tomato paste
- 1 Tbsp. parsley or rosemary
- Preheat oven to 350°.
- In a large Dutch oven, heat 2 tablespoons of olive oil over medium-high heat. Add the mushrooms and cook, stirring occasionally bout 5 minutes. Remove from pot.
- Add remaining 1 tablespoon of oil to pot. Add onions and garlic and cook until translucent. Remove from pot.
- Sprinkle chuck roast with salt and pepper. Add to pot and sear on all sides, about 3 minutes per side.
- Add broth, wine, beef broth mixture (optional), tomato paste, cooked mushrooms and onions, carrots and potatoes.
- Remove from heat. And place covered Dutch pot oven in preheated oven.
- Bake until fork-tender, about 1 hour per pound. Approximately 3 hours. Garnish with parsley or herb of choice.