Paleo Friendly Pot Roast and Gravy


One of my favorite meals to make in the slow cooker is pot roast. This is especially so when I’m hosting a party around the holidays. Since a majority of the work is magically done in the slow cooker, all I have to do is make the sides and gravy.

Lately some of my friends and family are following the paleo diet. I usually make a few different sides such as roasted brussel sprouts along with carrot and potato halves so that everyone is happy. Once your guests arrive and smell of the aromas from the kitchen greet them at the door…well let’s just say, it better be time to eat!

Ingredients

• 4 lb. boneless chuck roast.
• 2 Tbsp. olive oil.
• 1 cup paleo free beef stock or water.
• 1 onion, quartered.
• 2 large carrots, peeled and roughly chopped.
• 2 celery sticks, roughly chopped.
• 1 sprig thyme (if you don’t have fresh, use 1 tsp. dry).
• 1 sprig of oregano (if you don’t have fresh, use 1 tsp. dry).
• 2 bay leaves.
• 3 cloves garlic, crushed.
• Celtic sea salt.
• Fresh cracked pepper.
• 2 Tbsp. arrowroot.

Directions

1- Brown meat on both sides in a large cast iron skillet (okay to use any large pan) with olive oil.
2- Add vegetables, garlic, and herbs to slow cooking and place meat on top. Pour over beef broth or water and season with salt/pepper.
3- Cook meat on high setting for 4-5 hours, or on the low setting for 6-7 hours, or until done.

Paleo Gravy

1- After the meat is cooked, pour off the broth from the pot roast and put in pan on stove top on medium-high.
2- Add arrowroot into a small bowl along with 2 Tbsp. cold water and stir.
3- While whisking the gravy, pour in the arrowroot mixture until the gravy is thickened.

Notes:About half way through the cooking process, I like to carefully turn the meat over on its other side and place some of the veggies on top to hold the moisture in the meat. Slice up as you like and serve with a side of roasted paleo friendly veggies and add gravy over the meat – yumm!

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