Friday, November 5, 2010

Pot Roast...Is It Really That Easy!?

4 Bacon Strips, sliced into 1" pieces
4lb Beef Chuck Roast
2lb Yellow Potatoes, halved 
1lb Baby Carrots
16oz Jar of Salsa (this is our favorite), reserve a little for garnish if you'd like
1 cup Chicken Stock or Water
1 T. Sea Salt
1 T. Black Pepper

You can use a crock pot or a dutch oven for this recipe; I used a dutch oven. 
  1. Preheat oven to 325F. 
  2. Heat your dutch oven over medium-high heat. Once heated, add bacon and cook until browned and rendered. 
  3. Season the roast with salt and pepper. Add the roast to the heated dutch oven and brown, about 10 minutes. Turn the roast over and brown the other side, another 10 minutes. Remove the roast from the dutch oven and transfer to a plate. Add potatoes and carrots to the dutch oven and toss in fat, to coat. Return roast to the pot, setting it on top of the potatoes and carrots. Top the roast with salsa and stock (or water). Cover with a lid and transfer to the preheated oven. 
  4. Cook the covered roast for 4.5 hours (cooking time will vary depending on the size of your roast and oven or crock pot temperature), until roast is fork tender and pulls apart easily. 
  5. Using a slotted spoon, transfer roast, potatoes, and carrots* to a serving platter or plates. Garnish with the reserved salsa. 
*Serve a small portion of potatoes and carrots (they both have a high glycemic index and can raise blood sugar) and a larger serving of beef and greens. You can also make this recipe using squash, in place of the potatoes and carrots. 

I was shopping at Whole Foods the other day and found a special (they have weekly this, get all this other stuff for "free") and decided to take advantage. Since I had never made a pot roast before, I thought this a good time to try. So here's what they were/are offering up:

Buy a Beef Chuck Roast (no, the meat is not grass-fed or finished, but it is organic) and get:
2lb Bag of Yellow or Red Potatoes
1lb Bag of Baby Carrots
1lb Green Beans w/Shitake Mushrooms and Pumpkin Seeds

Total: $19.56 (for the meat) 

This was my first time making a beef pot roast; I am shocked at how easy it was to prepare and will definitely be making this again.


Scott said...

Is anyone jealous that I get to eat all this awesome food everyday?!!!

Stephanie Le said...

I made this the other night with Bison! So YUMMY!! Thanks again!

jencereghino said...

I'm so glad! This is definitely going to be a go-to for me this winter.

Salinger mamma said...

looking forward to trying this one! Thanks, Jen!

Deborah Cornwell-Kelly said...

we did a pork pot roast yesterday, and this beef one is definitely the next on the list (for hidden-paleo whole-family food) :)

jencereghino said...

I love it!..."Hidden-Paleo Whole-Family Food". That's how I started with Scott. :) I remember in the beginning, it was a constant, "Is this Paleo?" or " this good for me?", there's no question and, overall, he is a lot more conscious of his food choices and the effect that they have on his body. He used to think that I was just "sensitive"...

Happy eating!

Norma said...

Jen's crock pot recipe of pot roast sound delicious. I'm famished just thinking about the moist grass fed pot roast. It's such an easy and comforting dish to prepare. With the right vegetables and potatoes you have a complete and tasty meal. I have found some great pot roast recipes on line at LaCense Beef. While I do work with them, they honestly offer some delicious grass fed pot roasts as well as some amazing recipes worth trying out. I highly recommend them. They make great holiday gifts for your friends and family. Check it out.

kmlmgm said...

Thank you so much! I've been Paleo a year and my family (three young kids and husband) just joined me about two months ago. It has been challenging finding recipes we ALL like that are realistic to prepare for our budget and schedule. You have given me a KEEPER for sure, made this yesterday and EVERY person cleaned their plate, husband even had seconds which he never are an instant hero to me and I will certainly be trying more of your recipes. Thank you, thank you, thank you!!