Perfectly Paleo Pot Roast
As the nights get cooler and darker, meals like this perfect pot roast will get you in the autumn spirit. Plus it is easy, affordable, and feeds a crowd.
Prep Time: 00:20
Cook Time: 08:00
3 - 4 pounds sirloin or chuck roast
salt and pepper
1 tablespoon coconut oil
2 pounds diced butternut squash
2 diced yellow onions
1 cup sliced mushrooms
1 cups of beef broth or cup of broth and red wine
2 tablespoons worcestershire sauce
1 sprig rosemary
2 bay leaves
3 sage leaves
1In a dutch oven or large skillet, melt 1 tablespoon of coconut oil over medium heat. Trim any excess fat from your roast and give all sides of that sucker a sprinkling of salt and pepper. Sear off all sides for 3-5 minutes or until you start to see caramelization on the sides.
2In your crockpot, toss in your squash, onions, and mushrooms. Plop your seared roast on top. Dump in the rest of your ingredients and cover.
3Set the crockpot on low and just let the magic happen for the next 8+ hours.
4Serve with mashed cauliflower, mashed potatoes, or white rice.
Before serving, I like to scrape off any excess fat that's still around the edges of the roast. It should easily pull off at this point. You could also easily make a gravy by pouring off all the liquid, adding a slurry of one tablespoon arrowroot powder and one tablespoon cold water. Whisk into your cooking liquid over medium heat and you'll have gravy in seconds.
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