Carrots & Mushrooms Paleo Pot Roast ~ Bento #148

A few days ago, I was shopping for meat at my local grocery store, and found a nice piece of chuck roast on sale.  I decided to buy it, and make a paleo pot roast out of it. I found this recipe, and adapted it to my liking.

I normally serve my pot roast over rice or mashed russet potatoes, but decided to keep it strictly paleo, and serve with mashed sweet potatoes. The dish turned out to be delicious.

Here is how to make it….

Step 1:

Clean and season a 2 1/2lb chuck roast with salt/pepper to taste.

Step 2:

In a dutch oven, add about 1Tbsp olive oil, and place on medium heat. Once oil is hot, sear meat on both sides until all sides are brown. Remove meat from dutch oven, and place on a plate for later use.

Step 3:

Add 1 large sliced red onion, 6 cloves minced garlic, 3oz sliced bella mushrooms, and salt/pepper to dutch oven. Cook until onions begin to softened.

Step 4:

Next add 8 large organic carrots (cut carrots into 2-3 pieces), 1 1/4 cup vegetable stock, and 2Tbsps tomato paste. Mix well and bring to a boil.

Step 5:

Turn off heat, and place meat back into dutch oven. Make sure meat is nestled in the center of vegetables. Add a rosemary sprig into liquid, and cover dutch oven with lid. Place dutch oven in a preheated 325 degree oven, and bake roast for about 3hrs or until meat is fork tender.

Step 6:

When done, remove from oven, and use a large spoon to mash a few carrots in order to help thicken sauce. Adjust seasoning to your liking.

Step 7:

To serve, on a plate add desired amount of mashed sweet potatoes.

Step 8:

Top sweet potatoes with pot roast and enjoy!!

Step 9:

This pot roast is perfect to pack for lunch the next day. Here is it featured in my Planetbox Launch.

Enjoy!!

Rox

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