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pot roast

The last roast I made was very disappointing. I think I had purchased a different cut of meat than normal. I’ve kind of spoiled myself with Tri-tip (which is certainly not necessary, but awesome) over the years and if I sway from it, I’m typically not happy. This was a grass-fed chuck roast and it was pretty good indeed. Yes my peeps, he ate grass before we ate him. In the Paleo world, this is a goal when shopping for meat.

Pot Roast on a bed of sautéed onions, carrots and fennel with mashed sweet potatoes. Not bad for a weeknight! You can do this too. It’s very simple or I wouldn’t be making it, trust me. Simplicity is my thang.

In the morning, I threw the roast in the crock pot with onions, broth and salt and peppered both sides. I cooked it on low for 7-8 hours flipping every couple of hours or so.

You will need:

  • 2-3 lb chuck roast or tri-tip (whatever you prefer)
  • beef broth or two inches of water
  • salt
  • pepper
  • quartered onions

For the side dishes:

  • one head of fennel
  • 4 large carrots
  • 1 medium onion
  • coconut oil
  • salt
  • 2 large sweet potatoes

About an hour before your roast in done, preheat the oven to 400 degrees. Wash and puncture each sweet potato. The holes are to allow steam to escape. Wrap them up in foil and throw in the oven for 40-50 minutes. Stab them with a fork to make sure they are softened up nicely and you’ll know they are done. Allow to cool and smash them.

During the time the sweet potatoes were baking, I heated some coconut oil and sautéed (on medium heat) the diced carrots, onion and fennel. Cook until slightly soft and season with a bit of sea salt.

Dinner is served!

Live healthy,
Tiffany

JTG Nutrition

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