Beef Pot Roast
(from Heather Hulsey’s recipe box)
Makes dinner for two, with leftovers for lunch.
Cooking time 3-8 hours.
Source: paleoplan.com
Categories: Dinner;paleo
Ingredients
- 2 lbs. beef tallow (coconut oil may be substituted, but must be used carefully to avoid smoking and burning)
- 1 (2-3 lb.) lean beef pot roast, rump roast, or chuck shoulder
- 2 yellow onions, sliced
- 3 carrots, quartered
- 2 celery stalks
- 1/2 tsp. freshly ground black pepper
- 1 bay leaf
- 1 tbsp. thyme
- 1/2 tsp. oregano
- sea salt (optional)
- 3 cups water
Directions
-
Mix freshly ground black pepper, thyme, oregano, and sea salt together in a small bowl.
-
Rub mixture into meat on all sides of roast.
-
Heat a medium skillet (if cooking in a crock pot) or heavy bottomed oven-proofed pan (if cooking in the oven) over high heat. Add 2 tbsp. tallow when hot.
-
Immediately sear all sides of the roast and set aside.
-
Wash and prepare vegetables.
-
Put roast in crock pot, add vegetables, bay leaf and water, and cook on high until tender (6-7 hours). Or, preheat oven to 325 degrees, add the vegetables, bay leaf and water to the heavy-bottomed oven-proof pan with the meat, cover and roast for 2-3 hours.