Slow Cooked Paleo Pot Roast with Carrots

Chuck roast turns fall-apart tender after a long slow cook, and by the time it's done the carrots and parsnips have absorbed all that beefy broth. This is the kind of dinner that fills the whole house with smell for hours before anyone sits down to eat it.

Ingredients

• 3 lb grass-fed chuck roast
• 2 tbsp avocado oil
• 4 carrots, cut into thick chunks
• 2 parsnips, cut into thick chunks
• 3 celery stalks, cut into chunks
• 1 yellow onion, quartered
• 4 cloves garlic, smashed
• 2 cups bone broth
• 2 tbsp tomato-free coconut aminos
• 2 tsp dried rosemary
• 2 tsp dried thyme
• 2 bay leaves
• Sea salt and black pepper to taste

Instructions

1. Season the chuck roast generously with sea salt and pepper. Heat avocado oil in a large skillet over high heat and sear the roast 3-4 minutes per side until deeply browned.
2. Transfer the roast to a slow cooker. Add carrots, parsnips, celery, onion, and garlic around it.
3. Whisk together bone broth, coconut aminos, rosemary, and thyme, then pour over the roast. Tuck in the bay leaves.
4. Cover and cook on low for 8 hours, until the meat shreds easily with a fork.
5. Remove the roast and vegetables to a platter, discard the bay leaves, and spoon the cooking liquid over the top before serving.

Nutrition Facts (per serving)

Any leftovers shred nicely into a Sunday-night hash or wrap the next day.

This recipe is for informational purposes only and is not a substitute for professional dietary advice.