Growing up, my grandmother (who lived with us) used to make a pot roast pretty often. It wasn’t anything to brag about, being essentially a dry piece of meat, some white potatoes, carrots, broth and liquid smoke. Not exactly the kind of food you long to recreate.
Even after eating that concoction for way too long, when I think Pot Roast, I think of Sunday Dinner, cold weather and a meal that warms your bones. This Paleo Pot Roast does just that.
It’s got a rich, creamy sauce that is free of gluten, grains and dairy covering a tender, perfectly cooked chuck roast. There are onions and mushrooms and chunks of parsnips to mimic the white potatoes and add just a touch of sweetness to the umami flavor blast that is happening.
I served this over my Paleo Mashed Cauliflower with Ghee and alongside a simple green salad for a Sunday Dinner that made everyone happy!
- Don’t buy Cooking Sherry or Cream Sherry! Make sure to get Pale Dry Sherry (it’s pretty cheap!). You could substitute Dry Vermouth.
- To make this Whole30 compliant, just omit the Sherry.
- If you make this in advance, don’t slice the meat until you are ready to eat it. I recommend placing the entire pot (cooled off a bit) in the fridge then reheating on the stove top on low heat. Once warmed through, slice the beef and serve with the sauce and vegetables.
- If you want to make this and freeze portions, I recommend slicing down the meat and freezing along with the sauce and vegetables.
- While I like to remove the string prior to cooking, if your roast is particularly large or made up of a bunch of smaller pieces, you may want to leave it on so that the meat stays together until fully cooked.
- I have made this with Thyme in place of the Rosemary and it was excellent both ways so feel free to use whichever you have on hand!
- OPTIONAL: If you have some good quality carrots on hand, cut 3 or 4 into large chunks and add in the same time you add in the parsnips. Just be sure not to include any when you puree the sauce or it will have a funny orange color.
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Paleo Pot Roast with Parsnips, Mushrooms and Onions
- 2 1/2 pound boneless chuck roast
- 1/2 tablespoon kosher salt plus more for sauce
- 1/2 teaspoon freshly ground black pepper plus more for sauce
- 1 tablespoon olive oil
- 1 extra large or 2 medium yellow onions halved and thinly sliced
- 5 to 6 medium cloves garlic minced
- 16 ounces white and/or crimini mushrooms cleaned and cut into thick slices
- 4 ounces Shitake mushrooms cleaned, stems trimmed and cut into thick slices
- 1 pound parsnips peeled and cut into 1" chunks
- 2 tablespoon tomato paste
- 2 tablespoon Pale Dry Sherry see NOTES
- 1 cup broth chicken or beef
- 1 sprig fresh rosemary or 2 sprigs fresh thyme see NOTES
Peel and halve onions (top to bottom), place on flat side and thinly slice.
Smash garlic, peel off skin and mince.
Peel parsnips and cut into 1" chunks. This doesn't have to be exact but you want them as even as possible so they cook evenly.
Clean mushrooms. Trim stems of shitake and cut all mushrooms into thick slices.
In a small dish, combine 1/2 tablespoons of kosher salt and 1/2 teaspoon of black pepper. Remove strings (if there!) from chuck roast. Pat dry with paper towels and evenly sprinkle with salt and pepper mixture, being sure to cover all surfaces.
Preheat oven to 325F. Heat a heavy bottom (oven safe!) pot or dutch oven over medium high heat. Once hot, add olive oil. Heat oil and then add chuck roast. Sear for 2 to 3 minutes per side, until all sides are brown.Remove from pot and set aside.
Lower heat to medium. Add minced garlic, sliced onion and sliced mushrooms along with a pinch of salt and pepper. Stir to combine and continue cooking for 5 to 6 minutes, stirring occasionally.
Add in parsnips, stock, tomato paste and sherry.Stir to combine and bring to a boil.
Once boiling, remove from heat, nestle roast in the center of the vegetables and liquid and add sprig of rosemary (make sure to push the rosemary down into the liquid).Cover and place in the center of the oven. Cook, undisturbed, for 2 hours and 15 minutes.
When cooking time is up, remove meat to a cutting board and tent with tinfoil to keep warm. Transfer 3/4 to 1 cup of the vegetables and liquid to a food processor or blender. Puree and pour back into sauce to thicken. Start with 3/4 and do the extra 1/4 cup if you prefer the sauce on the thick side.
Slice or shred the roast, serve with vegetables and sauce spooned on top and Enjoy!
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Veronica Uzar says
Made this today in my LeCreuset Dutch oven, all the liquid evaporated. I wasn’t home to see what it looked like at the end of the 2.15 hr, but had the oven door opened and all heat let out, so it didn’t keep cooking. Disappointed, not sure what I did wrong.
That is so disappointing! I am not sure why that would happen. The only thing I could think of is that your oven temp was too high (or your oven isn’t calibrated) or the lid wasn’t on all the way. I have made this recipe dozens of times and had hundreds of readers make it and have never heard of that happening. Either way, I feel for you because I absolutely HATE wasting good quality ingredients 🙁
Veronica Uzar says
I got clever and roasted some more parsnips in some stock (covered) and added it to the roast and it was really quite good, the flavors were all still there. Next time I’ll cook it at 300, I bet my oven is off like you said.
Smart!! So glad you saved the dish and that the flavor was good!
Veronica Uzar says
Thanks, Can’t wait to try ore of your recipes!
I’ve made this recipe a bunch of times and love it! This time, I mistakenly got chuck-eye roast! Do you think it will be a big difference?
Hey Sonia! How did it turn out?