San Diego finally got the memo that it’s winter, so because of this amazing feat of weather wizardry, I decided that for this week’s Sunday Supper I was going to make a super simple, Pot Roast. But not just any pot roast a Rustic Paleo Pot Roast, loaded with lots of root veggies, herbs and the most tender meat you could ever have. Really. I’ve made a lot of pot roasts since being married to Charlie, because he is the ultimate Meat&Potatoes guy, but never one as delcious and healthy as this one. Throw away all your preconceived notions of needing a crock pot and some seasoning packets, because this one is pure heaven. Forget the artificial flavors and leave the chemicals at the door.
I have tried just about every pot roast recipe under the sun, I’ve tried the one with the ranch and the brown gravy and all those premade packets. Too salty, and surprisingly bland at the same time. Blah. I’ve tried the basic “pot roast” seasoning, some meat and a ton of veggies thrown in the crock pot and it comes out grey and lifeless. So gross. So I started reading some recipes for a more rustic pot roast, you know, one you could cook over an open fire at a camp out? One with layers of flavor, slow cooked all day, pan seared for all that delicious deep rich umami. It’s amazing.
So the trick to this cast iron. If you don’t have a cast iron pot, I suggest you invest in one. I used a Sur La Table one that was a wedding gift from my amazing friend Kellie. I use it more than I ever thought I would and I wonder how I got along so well before it came into my life.
You need to get that cast iron super hot. You want to get an amazing sear on the veggies and the meat. Those brown bits hold all the flavor in this dish. You can use any sort of oil or fat you want to use, but I tend to use leftover bacon dripping so I don’t waste anything. Make sure you use something with a very high smoking point, or else you’re gonna have a lot of smoke and burning and ruin the entire dish. The main focus of this process is simplicity, so don’t try too hard and you’ll ace it every time.
Rustic Paleo Pot Roast
- 5 lbs Chuck or similar roast
- 3 large carrots, peeled and cut into large chunks
- 2 parsnips, peeled and cut into large chunks
- 2 onions, peeled and quartered
- 1 head of garlic, separated and still left in the skins
- 5 sprigs of rosemary
- 10 sprigs of thyme
- 1 handful of flat leaf parsley, roughly chopped
- salt and pepper
- oil or lard
- 3 cups beef broth
- 1 cup red wine (optional, if not used, substitute additional broth)
Preheat the oven to 250 degrees.
On the stove top over high heat, heat oil and sear the carrots, parsnips and onions, in batches until they have nice brown bits on each side. Remove from pot and reserve.
Add more oil if needed and season roast with salt. Sear, about 5 minutes on each side.
Combine red wine and beef broth together and slowly pour over the top of the roast, scraping up any brown bits as the pot deglazes.
Add back in the seared veggies, as well as the rosemary, thyme, garlic cloves, and parsley. Season with salt and pepper.
Cover with a lid and transfer to the oven for 4-6 hours.
Try them with mashed potatoes, or The Best Potatoes You’ll Ever Eat, Ever. Seriously.