Paleo Pot Roast (Whole30 approved)

I love pot roasts, stews, and any other kind of one-pot-shot that I can get all of my protein and veggies in one dish.  It saves me cooking time and washing dishes time… a win-win in my book.  Not your traditional pot roast, I substituted peeled turnips in place of white potatoes.  I also threw in some sweet potatoes as well for some nice color.  I kept the recipe relatively simple in terms of seasonings, but feel free to switch out the water for beef stock for added flavor and some of your favorite seasonings if you want.  This recipe made about 6 servings.  Enjoy!

Ingredients
2 Tbsp coconut oil
2.5 lbs chuck roast
2 sweet potatoes, peeled and cubed
3 medium/small turnips, peeled and cubed
1/2 bag baby carrots
1 celery stalk (the entire bag), trimmed and cut into large chunks
1 onion, chopped
4 cloves garlic, chopped
Salt
Pepper
Onion Powder
2  Tbsp Dried Parsley
2 bay leaves
2  cups water

Directions

  1. In a large pan, melt the coconut oil.  Add the chuck roast to the pan and season with salt, pepper, and garlic powder.  Get a nice brown coloring on all sides of the meat before transferring it into a crock pot.
  2. Layer the veggies: sweet potatoes, turnips, carrots, celery, and onion.  Add garlic, parsley, salt and bay leaves.  Pour water over the pot roast, cover, and cook on High for 4-6 hours, or until the meat is tender and easily shreds with a fork.
Sear the meat to keep in all the yummy flavor. I seasoned the meat before I put it into the crockpot.

Sear the meat to keep in all the yummy flavor. I seasoned the meat before I put it into the crockpot.

I layered the veggies on top of the meat before adding the water and spices.

I layered the veggies on top of the meat before adding the water and spices.

Voila!  A perfect portion of protein and veggies right in your bowl.

Voila! A perfect portion of protein and veggies right in your bowl.

 

 

 

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About Food4Thought

I am no fitness expert. I am simply someone who has found joy in fitness and nutrition. I am a certified group fitness instructor. I’ve been teaching at the local health club for about 3 years now. While Zumba was my first love, I have since added Total Conditioning, Bodyworks plus Abs, and Core to my repertoire of classes. I work with a personal trainer to help me reach my fitness goals that I cannot obtain through group fitness alone. This year I ran my first 5K and plan to run my first 10K in March. To further my knowledge in the fitness realm, I have begun reading Strong Women Stay Slim, New Rules for Lifting Abs, and The Body Sculpting Bible for Women. On my list to read next is Wheat Belly. I am always looking for new ways to further my education and knowledge to better serve the members that take my group fitness classes. Lately, I have started tinkering with recipes, buying healthy cookbooks, and finding easy, tasty, and healthy foods to make. Like I mentioned earlier, I am by no means an expert, but the things I share with you have helped me tremendously with my fitness journey. It is my hope that with these easy tips and recipes, that you too can make these tiny steps and see big positive changes in your life.

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