Sunday, May 5, 2013

Paleo Pot Roast

Paleo Pot Roast

Chuck Beef Roast 5-6 lbs boneless
Beef Broth 1 cup all natural
Onion 2 large sliced
Carrots 1 cup sliced
Celery 1 cup sliced
Tomatoes 1/2 cup chopped
Olive Oil 1 tablespoon
Garlic 2 cloves minced

Ingredients Rub:
Brown Mustard 3 tablespoons
Balsamic Vinegar 1 tablespoon
Thai Red Curry Paste 1 tablespoon

Mix all Rub ingredients to make paste. Rub Beef Roast all over with paste mix. Can leave over night or hour before. Place Olive Oil on bottom if baking pan; then lay all vegetables on top. Place Beef Roast on top of vegetables and pour Broth all around; then cover with foil. Bake at 350 degrees for at least 4 hours.
Can thicken drippings to make a gravy by using a tablespoon of Coconut Flour. Serve with smashed Cauliflower.

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