Paleo Beef Pot Roast

A robust and savory Paleo beef pot roast with aromatic veggies and a rich broth that is cooked slowly until it is tender. Ideal for a cozy dinner on a cold day.

Ingredients:

• 1
• 5 kg beef chuck roast
• 2 tbsp olive oil
• 1 onion, chopped
• 4 cloves garlic, minced
• 4 carrots, peeled and chopped
• 2 celery stalks, chopped
• 1 cup beef broth
• 1 tbsp balsamic vinegar
• 1 tsp dried thyme
• 1 tsp dried rosemary
• Salt and pepper to taste

Instructions:

Preheat oven to 160C 325F

Season the beef roast with salt and pepper

In a Dutch oven, heat olive oil over medium-high heat

Brown the beef roast on all sides, then remove from the pot and set aside

In the same pot, add onions, garlic, carrots, and celery

Cook until softened, about 5 minutes

Deglaze the pot with beef broth and balsamic vinegar, scraping up any browned bits from the bottom

Add thyme and rosemary, then return the beef roast to the pot

Cover and transfer to the preheated oven

Roast for 3-4 hours, or until beef is tender and falling apart

Once done, remove the pot from the oven and let it rest for 10 minutes before serving

Slice the beef roast and serve with the vegetables and pan juices