Cold temperatures outside call for warm comfort foods inside.

This Paleo Pot Roast recipe checks all the boxes for a winter favorite – it is packed with flavor, is delicious, and nutritious.

Beef is a great source zinc, an important mineral that plays a vital role in supporting your immune system – which is especially helpful during cold and flu season.
I recommend choosing organic grass-fed, pasture raised (free-range) beef for its overall better nutritional value.
Pasture-raised cows have higher levels of anti-inflammatory omega-3 fatty acids and lower levels of pro-inflammatory omega-6 fatty acids than conventionally (corn) fed animals. Research shows less disease among people who opt for over conventionally farmed meats.
When you’re buying grass-fed meat, make sure it’s labeled “100% grass-fed.” Otherwise, the animal’s diet may have been supplemented with other grains. If you can’t find at your local supermarket, try Wellness meats or Butcher Block. When researching companies, look for ones that never use GMO-feed, antibiotics, or growth hormones.

To learn more, read my blog, Should I Eat Meat? Regenerative Agriculture and Animal Protein.

To pack in more nutrition, we added organic carrots, onions, mushrooms and garlic. And we used beef bone broth in lieu of regular beef broth. Bone broth gives the body extra building blocks for making red blood cells (RBC) and hemoglobin (Hgb) production which lowers risk for anemia.
Gluten and dairy-free.




  • 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



  1. Preheat oven to 350°.
  2. 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.
  3. Add remaining 1 tablespoon of oil to pot. Add onions and garlic and cook until translucent. Remove from pot.
  4. Sprinkle chuck roast with salt and pepper. Add to pot and sear on all sides, about 3 minutes per side.
  5. Add broth, wine, beef broth mixture (optional), tomato paste, cooked mushrooms and onions, carrots and potatoes.
  6. Remove from heat. And place covered Dutch pot oven in preheated oven.
  7. Bake until fork-tender, about 1 hour per pound. Approximately 3 hours. Garnish with parsley or herb of choice.