Paleo Pot Roast

With a short amount of time devoted to preparing this Paleo Pot Roast recipe, the oven will take care of the rest of the cooking for you. by Marla Starr, updated January 30, 2015 Posted on September 4, 2013

Paleo Recipe - Paleo Pot Roast

Marla Starr is the founder of Paleo Porn, co-author of Pigskin Paleo and Owner of Starr Fitness. Marla is a Certified Personal Trainer, 200HR Certified Yoga Instructor, a Certified Barre & SUP/SUP Yoga Instructor offering Personal Training & Small Group Fitness classes both in person and virtually. In addition to all of the above she is also the Executive Producer of Minimalism. Please enjoy all the recipes in the Paleo Porn recipe archives!

Paleo Pot Roast. Hmmm, doesn’t that sound funny?

The chuck roast is a cut of meat which can be roasted in the oven, so one might assume that a pot roast is a pot roasted in the oven. Well I guess that makes sense, but what type of meat is in the pot?

Paleo Pot Roast

Paleo Pot Roast

English can be such a confusing language…but food is universal. :)

Anyway….today is Jeff’s birthday! :)

Last year at this time we were hanging with friends in Miami to celebrate his 30th birthday.

Today we’re celebrating at home, enjoying the Chicago summer sun. We may go hang at the park and throw the football or do some sprints but there’s no doubt we’ll be lifting in our home gym.

I don’t have a special meal planned but Jeff really enjoyed this Paleo Pot Roast, so I decided to share this recipe today. I served the roast with some cauliflower mash and a side salad.

Although we’ll be going out for dinner tonight, I have a simple little dessert that is all ready and waiting to help us celebrate with a sweet little treat. :)

Paleo Pot Roast

Yield: 2-4 Servings

Ingredients

extra virgin olive oil
coarse ground sea salt, to taste
coarse ground black pepper, to taste
2.5-3 lbs grass-fed beef chuck roast
2 onions, halved then quartered
8 carrots, peeled
1 cup filtered water
1/2 grapefruit, juiced
1 cup fresh dill, chopped

Directions

Preheat oven to 275°F.
Add olive oil to a 10-inch large skillet over medium heat.
Season the chuck roast with sea salt and black pepper. Brown on all sides then transfer the roast to a plate.
Add onions to the skillet and toss until lightly browned, 3-5 minutes. Remove the onions from the pan and add carrots, water and grapefruit juice plus 2 pinches of sea salt.
Scrape the beef bits from bottom of the pan and bring the liquid to a boil.
Add onions to a deep baking dish, spoon carrots in with onions and add fresh dill. Add meat on top along with pan juices. (Alternatively, all of this can be done in a Dutch Oven, then you won't need to use a skillet and a baking dish.)
Cover and roast for 2 hours.
Slice and serve. (Store leftovers covered in the refrigerator.)
Enjoy! :)

About the Author Marla Starr

Marla Starr is the founder of Paleo Porn, co-author of Pigskin Paleo and Owner of Starr Fitness. Marla is a Certified Personal Trainer, 200HR Certified Yoga Instructor, a Certified Barre & SUP/SUP Yoga Instructor offering Personal Training & Small Group Fitness classes both in person and virtually. In addition to all of the above she is also the Executive Producer of Minimalism. Please enjoy all the recipes in the Paleo Porn recipe archives!