If I could only eat one pot roast recipe for the rest of my life, it would be this.
In fact, if I could only eat one recipe at all for the rest of my life, I’m pretty sure images of the moist, stringy tenderness of a Paleo pot roast would be flashing through my mind!
There seem to be a million and one ways to cook the ‘perfect’ pot roast based on different cuts of meat, cooking apparatus, temperatures, and so on, so I’m not going to pretend for one moment that this is absolutely the quintessential pot roast recipe, or any such nonsense.
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Instead, I’ll simply say that this is a recipe that has more or less stuck with my family for a number of years, albeit with a few cheeky tweaks of my own, and one that has put many a meat-juice-stained smile on the faces of my friends and relatively alike.
The red wine in this recipe is optional, of course, so if you decide to use it then simply replace it with an equal quantity of beef broth or more beef stock. I would highly recommend using the wine, however, and I believe that the majority of the alcohol is evaporated off throughout the cooking process.
Paleo Pot Roast Recipe
Paleo Pot Roast Recipe
- 4lbs Bottom Round, rubbed with salt and pepper
- 2-3 tbsp extra virgin olive oil
- 3 medium red onions, halved or quartered
- 4-6 carrots, sliced
- 1-2 tbsp fresh rosemary
- 1-2 tbsp fresh thyme
- 1 tsp fresh parsley
- 1 cup red wine
- 2-3 cups beef stock
Pot Roast Cooking Directions:
- To really get into the mood for the exquisite culinary experience that awaits, begin by pounding the fresh rosemary, thyme, and parsley with a pestle and mortar. This will release some of the natural aromatic oils, imparting a far deeper taste to the meat. Some recipes will call for sprigs of herbs to be left intact. I personally prefer this approach, but I’ll leave this part up to you!
- Preheat your oven to 300F.
- If you don’t have a pestle and mortar you can simply use another blunt object on a chopping board, such as a rolling pin or the handle of a cleaver.
- Peel and top-and-tail your red onions, and depending on their size you can either halve or quarter them. After this, slice your carrots to a moderate thickness.
- Pour the extra virgin olive oil into a pan and gently heat it before adding the onions, flipping them once the underside begins to brown.
- Next, remove the onions and set them aside before throwing in your carrots and cooking them on a high heat for just a minute or two until they are nicely browned.
- Now it’s time to brown the pot roast, so turn the heat up and throw the meat in to sear it. After a minute or two it should be nicely browned on the underside, so flip it over and repeat for another couple of minutes. You might also like to shuffle it around to make sure the sides are evenly seared too.
- Now for my personal favorite part. Remove the roast, set it aside, and while keeping the heat nice and high, add the red wine. We’re using this liquid to deglaze the pan, so use a spatula or some such utensil to scrape off any yumminess that might have gotten stuck to the bottom.
- Once the red wine begins to simmer, add the beef stock and bring everything to a nice gentle simmer. We don’t want the total liquid content to be too deep here, so as a general rule of thumb, I like to aim for a depth that is up to around the first knuckle on my finger once it goes into your roasting pan.
- Some recipes will differ at this point, but personally I like to pile the carrots in the middle of the pan and then lay the roast on top so that it isn’t submerged in the liquid. Once the roast is in position, lay the onion halves or quarters around the meat so that they are evenly distributed.
- Don’t forget to add your herbs!
- Now it’s time for the part I like least about any slow-cooking recipe: the waiting! Cover your roast with a lid and place in your pre-heated oven. For a 4lbs roast you’re going to be looking at around 4 hours or so, but I would recommend checking it around the three-hour mark just to play it safe.
- You’ll know when the meat is cooked because you’ll be able to more or less flake it apart with a fork, and marvel as it falls apart in all its stringy glory!
- Serve with your favorite veggies (I like mashed cauliflower), and be sure to spoon some of the juices on top for a little extra flavor and wow factor.
So there we have it, one of the yummiest and most indulgent meaty meals that you could ever hope to scintillate your taste buds with. Simple ingredients, simple cooking methods, but a timeless taste and texture that, quite frankly, haunts my taste buds as I’ve been writing this!
As I mentioned in the introduction, the paleo pot roast holds a very special place in my heart (and belly), and I invite you guys to try it.
Have you made a Paleo pot roast? Any changes or additions that you recommend?