Snowy Day Paleo Roast (Printable)
Tender beef and root vegetables slow-cooked with herbs for a cozy winter main dish.
# List of ingredients:
→ Meats
01 - 3.3 lbs grass-fed beef chuck roast
→ Vegetables
02 - 3 large carrots, peeled and cut into chunks
03 - 2 parsnips, peeled and cut into chunks
04 - 2 large sweet potatoes, peeled and cubed
05 - 1 large onion, sliced
06 - 3 cloves garlic, minced
07 - 2 stalks celery, chopped
→ Herbs & Spices
08 - 2 tablespoons fresh rosemary, chopped
09 - 1 tablespoon fresh thyme leaves
10 - 1 teaspoon sea salt
11 - ½ teaspoon black pepper
12 - 1 bay leaf
→ Liquids
13 - 2 cups beef bone broth
14 - 2 tablespoons olive oil
# Steps:
01 - Preheat your oven to 325°F.
02 - Pat the beef roast dry with paper towels and season all sides with salt and pepper.
03 - Heat olive oil in a large Dutch oven over medium-high heat. Sear the roast on all sides until browned, approximately 3–4 minutes per side. Remove and set aside.
04 - In the same pot, add onions, garlic, carrots, parsnips, celery, and sweet potatoes. Sauté for 4–5 minutes until slightly softened.
05 - Return the roast to the pot, nestling it among the vegetables. Sprinkle with rosemary, thyme, and add the bay leaf.
06 - Pour in the bone broth, ensuring the liquid covers at least half of the roast.
07 - Bring to a simmer, then cover with a tight-fitting lid and transfer to the oven.
08 - Roast for 2.5 to 3 hours, or until the beef is fork-tender and vegetables are soft.
09 - Remove the bay leaf, slice or shred the beef, and serve with the vegetables and pan juices.
# Expert Advice:
01 -
- The house smells incredible for three straight hours
- Everything cooks in one pot with almost zero active time
- Leftovers taste even better the next day
02 -
- Rushing the searing step costs you depth of flavor you cannot get back later
- Keeping that lid tight is what makes the meat fork-tender
03 -
- Let the roast rest for 10 minutes before slicing
- The flavors deepen overnight, so do not stress about making this ahead