This low-carb Dutch Oven Pot Roast uses a low and slow braising method in the oven to create a tender, flavorful roast.

While I love the convenience of quick meals and timesaving devices like the InstantPot, I also like to slow things down when I have the chance and indulge in a more time consuming recipe.

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 the oven will suffice.

Ingredients

For this recipe you’ll need:

chuck roast: a 3 to 4 pound roast works perfect in a 7-quart dutch oven.
yellow onion
garlic
beef stock or bone broth: make sure to check your labels to ensure it is Whole30 compliant. Kettle & Fire is a great brand.
carrots
parsnips
celery
white mushrooms
beef tallow: I love using tallow for this recipe, but any high heat cooking oil like avocado oil will work
tomato paste
fresh thyme
fresh rosemary
sea salt
black pepper

How to Make Paleo Pot Roast in the Oven

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 the chuck roast with paper towels and generously season both sides with salt and pepper.

In a heavy bottomed dutch oven, heat two tablespoons of cooking fat over medium high heat. Sear the roast on all sides and transfer to a plate.

Add the onions and sauté until tender.

Afterwards, add some chopped garlic and sauté 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 preheated 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.

More Paleo Dutch Oven Recipes

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5 from 1 vote

Dutch Oven Pot Roast (Paleo, Whole30)

This low-carb Paleo Pot Roast uses a low and slow braising method in the oven to create a tender, flavorful roast.

Course Main Course

Cuisine American

Prep Time 30

Cook Time 3

Total Time 3 30

Servings

Author The Sophisticated Caveman

Ingredients

3-4 pound beef chuck roast
2 tablespoons beef tallow or other high heat cooking oil
1 onion diced
6 cloves garlic minced
2 tablespoons tomato paste
3 cups beef stock or bone broth
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

Instructions

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. Pour in the remaining stock and 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.

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Equipment

Dutch Oven

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