PALEO POT ROAST
PALEO POT ROAST
Sometimes I get so caught up in trying to think up new recipes that I forget that basic, simple comfort food is really delicious. One of the easiest dishes to make is a pot roast in a slow cooker. All you really need to do is toss a little seasoning on the roast, chop up a few vegetables, and then let the slow cooker do its thing. You come home from work and your house smells delicious and dinner is ready and waiting for you. It doesn't get much better than that!
Cooking the roast at a low heat for a long time allows the meat to become tender and juicy. You can brown the roast in a pan before placing it in the slow cooker, but I don't usually bother doing that and the roast still comes out delicious. You can also reduce the leftover juices from the slow cooker (after the roast is done) to make a thicker sauce. To do that place the leftover juices in a saucepan over medium heat and allow to simmer for about 10-15 minutes.
The purple and white mixture in the background, for those of you that want to know, is a purple sweet potato and turnip mixture. To make that I just peel, chop and boil the sweet potatoes and turnips separately until tender, and then mash them with a little almond milk, sea salt and ground black pepper. Mix them together at the end to get a delicious and colorful mash that goes great with pot roast. You can also use regular sweet potatoes if you can't find the purple variety. Enjoy!
Cooking the roast at a low heat for a long time allows the meat to become tender and juicy. You can brown the roast in a pan before placing it in the slow cooker, but I don't usually bother doing that and the roast still comes out delicious. You can also reduce the leftover juices from the slow cooker (after the roast is done) to make a thicker sauce. To do that place the leftover juices in a saucepan over medium heat and allow to simmer for about 10-15 minutes.
The purple and white mixture in the background, for those of you that want to know, is a purple sweet potato and turnip mixture. To make that I just peel, chop and boil the sweet potatoes and turnips separately until tender, and then mash them with a little almond milk, sea salt and ground black pepper. Mix them together at the end to get a delicious and colorful mash that goes great with pot roast. You can also use regular sweet potatoes if you can't find the purple variety. Enjoy!
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Paleo Slow Cooker Pot RoastPrep time: 15 mins Cook time: 6-8 hours Servings: 4-6
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Ingredients:
- 1 1/2 cups beef stock
- 2 1/2 pound beef roast (chuck or shoulder works best)
- Sea salt
- Ground black pepper
- 1/2 teaspoon dried parsley
- 1/2 teaspoon celery seed
- 4 medium carrots, peeled and chopped in half
- 2 garlic cloves, minced
- 1/2 medium onion, sliced
- 8 ounces white or cremini mushrooms, washed and dried, optional
Equipment:
- Slow cooker
- Cutting board
- Kitchen knife
- Measuring spoons
- Measuring cups
- Garlic press
Directions:
1. Pour the stock into the bottom of the slow cooker and turn onto low. Season the roast generously with sea salt and ground black pepper, then sprinkle with the dried parsley and celery seed. Place the roast in the slow cooker.
2. Place the carrots around the edge of the roast and place the chopped garlic on top of the roast. Layer the sliced onion on top of the roast. Cover and allow the roast to cook on low for 6-8 hours or until the meat is tender.Add the mushrooms to the slow cooker about 45 minutes before serving.
3. Remove the roast and vegetables from the slow cooker and place on a platter. Pour some of the remaining cooking liquid over the meat and serve.
- 1 1/2 cups beef stock
- 2 1/2 pound beef roast (chuck or shoulder works best)
- Sea salt
- Ground black pepper
- 1/2 teaspoon dried parsley
- 1/2 teaspoon celery seed
- 4 medium carrots, peeled and chopped in half
- 2 garlic cloves, minced
- 1/2 medium onion, sliced
- 8 ounces white or cremini mushrooms, washed and dried, optional
Equipment:
- Slow cooker
- Cutting board
- Kitchen knife
- Measuring spoons
- Measuring cups
- Garlic press
Directions:
1. Pour the stock into the bottom of the slow cooker and turn onto low. Season the roast generously with sea salt and ground black pepper, then sprinkle with the dried parsley and celery seed. Place the roast in the slow cooker.
2. Place the carrots around the edge of the roast and place the chopped garlic on top of the roast. Layer the sliced onion on top of the roast. Cover and allow the roast to cook on low for 6-8 hours or until the meat is tender.Add the mushrooms to the slow cooker about 45 minutes before serving.
3. Remove the roast and vegetables from the slow cooker and place on a platter. Pour some of the remaining cooking liquid over the meat and serve.
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