Winter Wellness Paleo Roast (Printable)

Tender beef and seasonal vegetables slow-roasted with herbs for a nourishing winter meal.

# List of ingredients:

→ Meat

01 - 3.3 lbs beef chuck roast
02 - 2 tbsp olive oil

→ Vegetables

03 - 2 large carrots, peeled and cut into chunks
04 - 2 parsnips, peeled and cut into chunks
05 - 1 large sweet potato, peeled and cubed
06 - 2 celery stalks, chopped
07 - 1 large onion, quartered
08 - 4 garlic cloves, smashed

→ Herbs & Seasonings

09 - 1 tsp sea salt
10 - 1/2 tsp black pepper
11 - 1 tsp dried thyme
12 - 1 tsp dried rosemary
13 - 1 bay leaf

→ Liquids

14 - 1 cup beef broth (unsweetened, paleo-friendly)
15 - 1 tbsp apple cider vinegar

# Steps:

01 - Preheat oven to 325°F.
02 - Pat the beef roast dry and season with salt and pepper.
03 - In a large Dutch oven or oven-safe pot, heat olive oil over medium-high heat. Sear the roast on all sides until browned (about 2 minutes per side).
04 - Remove the roast and set aside. Add onions, garlic, carrots, parsnips, sweet potato, and celery to the pot. Sauté for 3-4 minutes.
05 - Return the beef to the pot, nestling it among the vegetables.
06 - Sprinkle thyme, rosemary, and add the bay leaf. Pour in beef broth and apple cider vinegar.
07 - Cover and transfer to the oven. Roast for 2 hours, or until the beef is fork-tender and vegetables are cooked through.
08 - Remove the bay leaf. Slice the beef and serve with the vegetables and pan juices.

# Expert Advice:

01 -
  • The house will smell like a cozy mountain cabin for hours
  • Leftovers taste even better the next day, if they last that long
  • One pot means almost zero cleanup, which matters more on dark winter nights
02 -
  • I once rushed the searing step to save time and ended up with a pale, flavorless roast that taught me patience the delicious way
  • Removing the lid too often drops the temperature and can add 30 minutes to your cooking time
  • Let the roast rest for 10 minutes before slicing, or all those beautiful juices will escape onto your cutting board
03 -
  • Preheat your Dutch oven on the stove while you prep ingredients, it makes that initial sear dramatically better
  • If the liquid reduces too much during cooking, add hot broth rather than cold to maintain the cooking temperature

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