Paleo Beef Pot Roast, A Braised Beef Entrée © 2012 . All rights reserved.

Paleo Beef Pot Roast, A Braised Beef Entrée

This Paleo Beef Pot Roast recipe is a simple, traditional Paleo Comfort Food made with grass fed beef, duck fat, onion, garlic, celery, carrots, mushrooms, cauliflower, and fresh herbs, braised over a couple of hours. Everything goes in a pot, comes out hours later tender, juicy and delicious. You won’t even need a knife for this one! And look, I’ve tried it the oven way, I’ve tried it the slow cooker way, but this is the easiest for me, that works the best and most consistent, so that’s what we’re posting. Don’t be afraid to leave the veggies in big chunks, they will break down after being in that stock for hours. NOTE: if you want vegetables to be al dente (not smushy), don’t add them until about 20 minutes before serving.

It’s very rare that Angel and I are both out of town at the same time, but in different places. This past week, he pitched a business idea in New York City, while I had a Branding conference in Las Vegas. I have a lot of food places to review, but in the spirit of trying to keep our household afloat, I’ll have to do that later this week. So we’re keeping it short and sweet.

Recipe: Paleo Beef Pot Roast


  • 3 lbs Blade Cut Pot Roast
  • 1 Tbsp Duck Fat
  • 1 Sweet Onion
  • 2 Garlic cloves
  • 2 Celery Ribs
  • 2 Carrots
  • 8 White Button Mushrooms
  • ½ head Cauliflower
  • 1 ½ cups Chicken Stock
  • 2 ½ cups Beef Stock
  • 2 dried Bay Leaves
  • 1 sprig fresh Thyme
  • ¼ tsp dried Marjoram
  • ½ tsp Black Peppercorns
  • Coarse Sea Salt and Black Pepper


  • In a pot big enough for all ingredients, heat the duck fat over high heat. Rub the beef pot roast with coarse sea salt and black pepper on all sides. Once the fat is hot, sear the pot roast until all sides are browned (should take 1-2 minutes on each side). Then remove it from the heat and set it aside.
  • Turn the heat down to medium (~5) heat. Peel and quarter the onion, add it to the pot and cook, stirring, until the onions are caramelized (nicely tan/browned, about 3-4 minutes). Peel and dice the carrots (we shoot for ½” chunks), break the cauliflower into large florets, remove the stems from the mushrooms, peel and mince the garlic and chop the celery ribs (keep everything a little big, but still a good edible size). Add them and cook for just a couple of minutes, until the garlic is fragrant, about 2 minutes.
  • Then add the meat and all remaining ingredients to the pot. Reduce the heat to low (~3) heat, and cook, covered, until the meat is fork tender. You will want to flip the meat whenever you think about it, maybe twice an hour or so would be good. This should take about 3 ½ -4 ½ hours.
  • When the meat is tender, take the lid off and cook another 20-30 minutes, to reduce the stock into a thickened gravy. If you don’t want to wait, you can shorten this thickening time by adding 1 tablespoon arrowroot powder into a little water (make a slurry), then add the liquid mixture to the pot, stirring until incorporated.

Preparation time: 30 minute(s)

Cooking time: 4 hour(s)

Number of servings (yield): 8

Paleo Rating 5 stars:  ★★★★★ 1 review(s)

Serve over our Paleo Mashed No-Tatoes for a delicious meal!