For me that usually occurs on Sunday, Fall Sundays in particular. They always seem to be the days when I find myself lounging around the house with nothing but football on the TV and time on my hands.
Enter the Lazy Sunday Paleo Pot Roast. The process is simple: braising a beef chuck roast with an assortment of vegetables and fresh herbs. The only caveat is that it takes some time to complete, but the resulting melt-in-your-mouth tender meat and flavorful vegetables are worth the wait.
On a side note, you don’t have to make this recipe only on Sundays. Any day of the week where you have a few hours to keep an eye on a oven will suffice.
Start by prepping your veggies. I like the combo of celery, carrots, and parsnips, but feel free to substitute with any kind of hard root vegetable (potatoes, turnips, rutabaga, etc). Be sure to dice them large because they will be in to oven for a while and you don’t want them to turn to mush.
Dry a 3-4 pound chuck roast with paper towles and generously season with salt and pepper.
In a heavy bottomed dutch oven, heat two tablespoons of cooking fat (I used beef tallow) over medium high heat. Sear the roast on all sides and transfer to a plate.
Add the onions and saute until tender. Afterwards, add some chopped garlic and saute until fragrant.
Stir in a tablespoon of tomato paste and cook until it starts to brown.
Deglaze the bottom of the pot with about a cup of beef broth.
Nestle the roast back in the pot and arrange the veggies around the side. Pour in another couple cups of broth until the liquid reaches about halfway up the side of the roast. Top everything with a couple springs of fresh thyme and rosemary.
Cover the pot tightly with some foil to prevent evaporation and secure the lid. Braise in a preheat 275°F oven for about three hours, until the roast is melt-in-your-mouth tender.
Season everything with salt and pepper to taste and enjoy.
- 3-4 pound beef chuck roast
- 2 tablespoons beef tallow (or other high heat cooking oil)
- 1 onion, diced
- 6 cloves garlic, minced
- 1 tablespoon tomato paste
- 3 cup beef stock
- 1/2 pound carrots, cut into 2 inch pieces
- 1/2 pound parsnips cut int 2 inch pieces
- 3 celery ribs, cut into 2 inch pieces
- 2 cups white mushrooms, quartered
- 4-5 sprigs fresh thyme
- 3-4 sprigs fresh rosemary
- sea salt
- black pepper
- Preheat the oven to 275°F.
- Dry the roast well with paper towels and generously season with salt and pepper.
- Heat a large, ovenproof dutch oven over medium high heat and add the beef tallow. Sear the roast on all sides. Transfer the roast to a plate.
- Reduce the heat to medium and add the chopped onion along with a pinch of salt. Cook until the onion starts to turn translucent, about 5-6 minutes.
- Add the garlic and cook until fragrant, about 30 seconds.
- Stir in the tomato paste and cook until it starts to brown, about 3-4 minutes.
- Pour in about a cup of the beef stock to deglaze the bottom of the pot, scraping up any brown bits with a spoon.
- Nestle the roast in the pot. Scatter the celery, carrots, parsnips, and mushrooms around the sides of the roast. Top with the sprigs of thyme and parsley.
- Cover the pot tightly with foil and secure the lid. Transfer the pot to the oven and cook for about 3 hours, or until the roast is extremely tender and the vegetables are cooked through.
- Remove the roast and season the broth and vegetables with salt and pepper to taste.