Winter Garden Paleo Roast (Printable)
Tender beef chuck paired with roasted winter vegetables and aromatic herbs for a nourishing dish.
# List of ingredients:
→ Meats
01 - 2.6 lbs beef chuck roast, trimmed
→ Vegetables
02 - 3 medium carrots, peeled and cut into large chunks
03 - 2 parsnips, peeled and cut into large chunks
04 - 1 small celeriac, peeled and cubed
05 - 2 medium red onions, quartered
06 - 10 oz Brussels sprouts, halved
07 - 4 garlic cloves, smashed
→ Fats & Oils
08 - 3 tbsp extra virgin olive oil
→ Herbs & Seasonings
09 - 2 tsp sea salt
10 - 1 tsp freshly ground black pepper
11 - 1 tbsp fresh rosemary, chopped (or 1 tsp dried)
12 - 1 tbsp fresh thyme leaves (or 1 tsp dried)
13 - 1 tsp smoked paprika
→ Liquids
14 - 1 cup beef stock, paleo-compliant and unsweetened
# Steps:
01 - Set the oven to 350°F (180°C) to warm.
02 - Pat the beef dry using paper towels. Rub all sides with 1 tablespoon olive oil, sea salt, pepper, rosemary, thyme, and smoked paprika.
03 - Heat 2 tablespoons olive oil in a large ovenproof Dutch oven or roasting pan over medium-high heat. Brown the beef on all sides, approximately 3 to 4 minutes each side.
04 - Remove beef and set aside. Add carrots, parsnips, celeriac, onions, Brussels sprouts, and garlic to the pan. Toss to coat evenly with pan juices.
05 - Place the roast atop the vegetables. Pour beef stock around the roast, avoiding pouring directly over the meat.
06 - Cover tightly with a lid or foil. Cook in the oven for 1 hour.
07 - Remove the cover, baste the meat and vegetables with pan juices, then roast uncovered for 30 additional minutes or until vegetables are tender and beef reaches desired doneness.
08 - Take out of oven and let the roast rest for 10 minutes. Slice and serve alongside the roasted winter vegetables.
# Expert Advice:
01 -
- One pan means minimal cleanup, but maximum coziness and flavor that somehow gets better the longer everything cooks together.
- The beef emerges impossibly tender while the vegetables turn golden and slightly caramelized, no babysitting required.
- It's naturally paleo and gluten-free without ever feeling like a compromise, just honest food that happens to be good for you.
02 -
- The searing step isn't optional—it's the foundation of flavor for the entire dish, and you'll taste the difference between a proper sear and a halfhearted one.
- Don't peek constantly; resist the urge to open the oven during that first hour, or you'll let out heat and add time to the cooking process.
- The pan juices are liquid gold, and basting during that final 30 minutes is what transforms good roasted vegetables into ones people actually fight over.
03 -
- Use a Dutch oven instead of a roasting pan if you have one—the heavy walls distribute heat more evenly and prevent hot spots that can cause uneven cooking.
- Slice the roast against the grain; you'll notice the texture is dramatically more tender this way, and people will assume you've been cooking all day.