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Paleo Pot Roast with Parsnips, Mushrooms and Onions
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.
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Recipe courtesy of Alyssa Brantley | EverydayMaven
Please note that the nutrition information provided for this recipe is for the recipe EXACTLY as written with the ingredients specified. If you make any modifications or substitutions, you will need to recalculate the recipe to generate accurate nutritional information.