📝 About This Recipe
This comforting classic honors the deep, mineral-rich flavors of grass-fed beef, slow-braised until it yields to the mere suggestion of a fork. Infused with aromatic herbs and the natural sweetness of heirloom carrots and onions, this Paleo-compliant masterpiece creates its own velvety gravy without the need for grains or thickeners. It is a soul-warming dish that brings the rustic elegance of farm-to-table dining right into your kitchen.
🥗 Ingredients
The Roast
- 3 pounds Grass-fed beef chuck roast (well-marbled, patted dry with paper towels)
- 2 teaspoons Kosher salt (more to taste)
- 1 teaspoon Coarsely ground black pepper
- 2 tablespoons Avocado oil (for high-heat searing)
Aromatics and Vegetables
- 2 large Yellow onions (peeled and cut into thick wedges)
- 1 pound Carrots (peeled and cut into 2-inch chunks)
- 6 pieces Garlic cloves (smashed and peeled)
- 3 pieces Celery stalks (cut into 1-inch thick slices)
The Braising Liquid
- 1.5 cups Beef bone broth (unsalted or low-sodium)
- 2 tablespoons Balsamic vinegar (adds depth and acidity)
- 1 tablespoon Tomato paste (Paleo-friendly, no added sugar)
- 2 sprigs Fresh rosemary (left whole)
- 4 sprigs Fresh thyme (left whole)
- 2 pieces Bay leaves (dried)
👨🍳 Instructions
-
1
Remove the chuck roast from the refrigerator 30 minutes before cooking to bring it to room temperature, ensuring an even sear.
-
2
Generously season all sides of the beef with kosher salt and black pepper, pressing the spices into the meat.
-
3
Heat the avocado oil in a large heavy-bottomed skillet or Dutch oven over medium-high heat until it begins to shimmer.
-
4
Carefully place the beef in the skillet. Sear for 5-6 minutes per side without moving it, until a deep, dark brown crust forms. Do not forget to sear the narrow edges.
-
5
While the meat sears, layer the onions, carrots, and celery at the bottom of your slow cooker to create a 'rack' for the meat.
-
6
Once the beef is seared, transfer it to the slow cooker, resting it on top of the vegetables.
-
7
In the same skillet used for the meat, turn the heat to medium and add the smashed garlic. Sauté for 1 minute until fragrant.
-
8
Whisk in the tomato paste and balsamic vinegar, cooking for another minute to caramelize slightly.
-
9
Pour in the beef bone broth, using a wooden spoon to scrape up all the browned bits (fond) from the bottom of the pan.
-
10
Pour this flavorful liquid over the beef in the slow cooker. Tuck the rosemary, thyme, and bay leaves into the liquid around the meat.
-
11
Cover and cook on Low for 8-9 hours or on High for 5-6 hours. The meat is done when it is tender enough to be pulled apart with two forks.
-
12
Carefully remove the meat and vegetables to a serving platter. Discard the woody herb stems and bay leaves.
-
13
If you prefer a thicker sauce, pour the remaining liquid into a saucepan and simmer over medium-high heat for 10 minutes to reduce and concentrate the flavors.
-
14
Drizzle the reduced juices over the roast and serve immediately while piping hot.
💡 Chef's Tips
Always sear the meat before slow cooking; this Maillard reaction is essential for the deep umami flavor that defines a great pot roast. Grass-fed beef is leaner than grain-fed, so the long, slow 'Low' setting is highly recommended to ensure the connective tissues break down properly. Cut your vegetables into large, uniform chunks so they don't turn to mush during the long cooking cycle. If the sauce feels too thin, blend a few of the cooked carrots back into the liquid to create a thick, Paleo-friendly gravy. Don't skip the balsamic vinegar—the acidity balances the richness of the beef and cuts through the fat.
🍽️ Serving Suggestions
Serve over a bed of creamy cauliflower mash to soak up the delicious herb-infused juices. Pair with a side of sautéed garlic kale or crispy roasted Brussels sprouts for extra greens. A glass of robust red wine like a Malbec or Cabernet Sauvignon complements the grass-fed beef beautifully. Garnish with a sprinkle of fresh flat-leaf parsley and a touch of flaky sea salt just before serving. For a bit of crunch, serve with a side of quick-pickled red onions.