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photo by Brad Montgomery on flickr. license: attribution

 

Beef roast is such an easy, delicious, and naturally paleo dinner option. This recipe is great for pretty much any occasion whether you are just cooking for yourself (lots of yummy left overs) or for a family. AIP modifications are included in this recipe. I hope you enjoy!

 

Ingredients

 

  • grass-fed beef chuck roast
  • 1c red wine
  • 1c water or soup stock
  • 1 onion
  • 3 cloves garlic
  • 4 beets
  • 1-2 sweet potato
  • 2-3 carrots
  • 1 tbsp rosemary
  • 1 tbsp thyme
  • 1 tbsp basil

 

Brown all sides of chuck roast in a pan on medium-low heat, transfer into a slow cooker with water or soup stock and red wine, add half the onion (chopped) and the garlic. You can add the soup stock onto frying pan and whisk it after you have transferred chuck roast to get the remaining oils and meat off the pan and into the crock pot. Bring to a boil on high and then cook for 3-4 hours on low. Add all remaining ingredients to crock pot and then cook an additional 1-2 hours before serving. Remember that the sweet potatoes and carrots can become fairly mushy. I recommend putting the sweet potatoes and carrots on top of everything else in the pot and refrain from stirring after they have been in there for more than 30 minutes.

 

Once cooked spoon all vegetables into a big bowl and pull out chuck roast onto a plate or cutting board. I let the chuck roast rest for a few minutes and then pull off the strings and cut it all up.

 

AIP modification: Omit red wine from this recipe and replace with an additional cup of water plus 1 tbsp apple cider vinegar.

 

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photo by steve johnson on flickr. license: attribution

 

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