Paleo Pot Roast. Hmmm, doesn’t that sound funny?
The chuck roast is a cut of meat which can be roasted in the oven, so one might assume that a pot roast is a pot roasted in the oven. Well I guess that makes sense, but what type of meat is in the pot?
English can be such a confusing language…but food is universal. :)
Anyway….today is Jeff’s birthday! :)
Last year at this time we were hanging with friends in Miami to celebrate his 30th.
Today we’re celebrating at home, enjoying the Chicago summer sun. We may go hang at the park and throw the football, do some sprints but there’s no doubt we’ll be lifting in our home gym.
I don’t have a special meal planned but Jeff really enjoyed this Paleo Pot Roast, so I decided to share this recipe today. I served the roast with some cauliflower mash and a side salad.
Although we’ll be going out for dinner tonight, I have a simple little dessert that is all ready and waiting for later. I’ll have photos on Instagram and if all goes well, it may eventually make it to the blog. :)
Paleo Pot Roast
- olive oil
- sea salt and black pepper
- 2.5-3 lbs grassfed beef chuck roast
- 2 onions, halved then quartered
- 8 carrots
- 1 cup water
- 1/2 grapefruit, juice
- 1 cup fresh dill, chopped
Directions Serves 2-4
- Preheat oven to 275°F
- Add olive oil to a large skillet over medium heat.
- Salt and pepper the chuck roast and brown on all sides; transfer to a plate.
- Add onions and toss until lightly browned, 3-5 minutes. Remove from pan and add carrots, water and grapefruit juice plus 2 pinches of sea salt.
- Scrape the beef bits from bottom of the pan and bring the liquid to a boil.
- Add onions to a deep baking dish, spoon carrots in with onions and add fresh dill. Add meat on top along with pan juices.
- Cover and roast for 2 hours.
- Slice and serve. (Store leftovers covered in the refrigerator.)
- Enjoy! :)