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!
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
2 Tbsp Dried Parsley
2 bay leaves
2 cups water
- 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.
- 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.