Paleo Slow-Cooked Italian Pot Roast Recipe

AuthorTrinaDifficultyBeginner

slow cooked paleo Italian pot roast recipe

 1 (8 oz) package sliced mushrooms
 1 large onion, diced
 2 - 2 1/2 lbs. boneless chuck roast, trimmed
 1 tsp. pepper
 1 tsp. salt
 3 Tbsp. olive oil
 3 cloves garlic
 2/3 cup beef broth
 3 Tbsp. tomato paste
 1/4 cup fresh parsley, chopped (you'll use half for cooking, and the other half as a garnish)
 1 tsp. dried rosemary
 1 tsp. dried thyme
 1 tsp. dried oregano
 1/2 tsp. granulated onion
 1/4 tsp. red pepper flakes

1

Sprinkle trimmed roast with the pepper and salt

2

In a large skillet on the stovetop, add olive oil and heat to medium-high. Place seasoned roast in the skillet and sear about 2-3 minutes per side – just until nicely browned. (do not cook through!)

3

Moving to the slow cooker, add in the diced onion, garlic cloves, and mushrooms, then place the browned roast on top

4

Pour the beef broth and the tomato paste over the roast

5

Next sprinkle in all the dried seasonings (rosemary, thyme, oregano, granulated onion, and red pepper flakes) plus about 2 Tbsp. of the fresh parsley (save the remaining parsley for the garnish)

6

Cover slow cooker and set to HIGH and cook for 6 hours – OR – set to LOW and cook for 8-10 hours. When the meat pulls apart easily with a fork, it's ready

7

Serve over mashed sweet potatoes or cauliflower rice if desired

8

Garnish dish with remaining chopped parsley

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Ingredients

 1 (8 oz) package sliced mushrooms
 1 large onion, diced
 2 - 2 1/2 lbs. boneless chuck roast, trimmed
 1 tsp. pepper
 1 tsp. salt
 3 Tbsp. olive oil
 3 cloves garlic
 2/3 cup beef broth
 3 Tbsp. tomato paste
 1/4 cup fresh parsley, chopped (you'll use half for cooking, and the other half as a garnish)
 1 tsp. dried rosemary
 1 tsp. dried thyme
 1 tsp. dried oregano
 1/2 tsp. granulated onion
 1/4 tsp. red pepper flakes

Directions

1

Sprinkle trimmed roast with the pepper and salt

2

In a large skillet on the stovetop, add olive oil and heat to medium-high. Place seasoned roast in the skillet and sear about 2-3 minutes per side – just until nicely browned. (do not cook through!)

3

Moving to the slow cooker, add in the diced onion, garlic cloves, and mushrooms, then place the browned roast on top

4

Pour the beef broth and the tomato paste over the roast

5

Next sprinkle in all the dried seasonings (rosemary, thyme, oregano, granulated onion, and red pepper flakes) plus about 2 Tbsp. of the fresh parsley (save the remaining parsley for the garnish)

6

Cover slow cooker and set to HIGH and cook for 6 hours – OR – set to LOW and cook for 8-10 hours. When the meat pulls apart easily with a fork, it's ready

7

Serve over mashed sweet potatoes or cauliflower rice if desired

8

Garnish dish with remaining chopped parsley

Paleo Slow-Cooked Italian Pot Roast Recipe

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