Easy Paleo Pot Roast (Whole30 Compliant)
A super simple and versatile pot roast recipe that is Whole30 compliant
A super simple and versatile pot roast recipe that is Whole30 compliant
- Carbohydrate 51.6730050428534 g
- Cholesterol 146.160000123556 mg
- Fat 38.1759150322195 g
- Fiber 0.574050005833904 g
- Protein 34.6140450290508 g
- Saturated Fat 23.1550020195619 g
- Serving Size 1 1 serving (538g)
- Sodium 569.046072066888 mg
- Sugar 51.0989550370195 g
- Trans Fat 1.97247150166028 g
- Calories 681 calories
Step-by-step
- Season your roast with salt and pepper.
- Sear in a hot pan until browned on all sides.
- Add to a crock pot.
- Add everything but the parsley to the pot and cover.
- Cook on high for five hours.
- Taste and season with salt and pepper as desired.
- Serve garnished with fresh parsley over roasted rutabaga, cauliflower puree, or the side of your choice.
Deep brown pan drippings coat the tenderized beef fibers while aromatic vegetables soften completely into the surrounding cooking liquid. Searing a two-and-a-half-pound chuck roast in a hot pan triggers the Maillard reaction, developing complex savory compounds that direct boiling liquids cannot replicate. Browning meat before slow cooking creates distinct flavor molecules, whereas skipping this step yields grey, flat-tasting protein. Cooking on high for five hours breaks down tough collagen into gelatin, thickening the braising stock naturally without cornstarch or flour. Divide leftover portions into airtight glass containers within two hours of cooking to prevent bacterial growth. Store these sealed portions in the refrigerator for up to four days or transfer them to a freezer-safe bag for three months. When reheating frozen pot roast, thaw the block overnight in the refrigerator rather than on the counter to maintain safe temperature zones. Reheat gentle portions on a stovetop over medium-low heat with an extra splash of broth to restore lost moisture without overcooking the beef fibers. Pair this rich roast with cauliflower puree or roasted rutabaga, as their dense, low-moisture starches absorb excess braising liquid efficiently without turning watery.
