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.
Servings 6
Equipment
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.