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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 , updated Posted on

Paleo Recipe - Paleo Pot Roast
Marla Sarris
Marla Sarris is the founder of Paleo Porn, co-author of Pigskin Paleo, a 200HR Certified Yoga Instructor, a Certified Personal Trainer, Studio Manager & Barre Instructor at The Dailey Method, Studio Manager, Trainer & Small Group Fitness Instructor at RE Cryo + Legit Fit, as well as the Executive Producer of Minimalism. After tirelessly dedicating six years to teaching Mathematics at one of the top High Schools in the nation, she left her all-consuming career in pursuit of a healthy, sustainable lifestyle. She continues to indulge her passion for teaching through Paleo Porn.

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 RoastPaleo 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

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

  1. Preheat oven to 275°F.
  2. Add olive oil to a 10-inch large skillet over medium heat.
  3. Season the chuck roast with sea salt and black pepper. Brown on all sides then transfer the roast to a plate.
  4. 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.
  5. Scrape the beef bits from bottom of the pan and bring the liquid to a boil.
  6. 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.)
  7. Cover and roast for 2 hours.
  8. Slice and serve. (Store leftovers covered in the refrigerator.)
  9. Enjoy! :)

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