Farm and Paleo through and through. With very little prep time, I make this Paleo Roast Beef when I have other hands-on tasks to do in the kitchen. It makes the house smell so good. The anticipation of dinner is overwhelming.
I did this one in a dutch oven over coals in the fireplace, but it can be done in a dutch oven on a stove top or in a slow cooker.
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Ingredients for Hearty Roast Beef
2-4 pounds beef arm roast, rump roast, or pot roast
6 cloves garlic, minced or sliced into small wedges (optional- see technique on my Garlic Pulled Pork Recipe)
salt and pepper to taste
1 32 ounce box of beef stock or homemade beef broth
1 medium onion, sliced
1 green bell pepper, chopped
2 stalks celery, chopped
2 bay leaves
Instructions for Hearty Roast Beef
Using a paring knife, make slits into your roast about ¾ inch deep (evenly spaced all over the roast), poke one small cut wedge of garlic in to each slit (if desired).
Preheat a large dutch oven over medium heat, until a drop of water sprinkled into the pan beads and dances across the inside of the pan.
Place roast in pan to brown, the meat will stick at first but will loosen when it is ready to turn. Cook uncovered for about 5 to 7 minutes on the first side. Turn and season with salt and pepper. Allow to brown for about 4 to 6 minutes on second side.
Break onion slices into rings and spread them on top of the roast and let the roast brown another 5 minutes. Add the minced garlic (if you chose that option) and saute for 1 minute; then add beef stock, celery, and bay leaves. You may add more salt and pepper to taste at this point if you like.
Reduce heat to low and cook for 1-2 hours; longer cooking times will make the meat more tender.
Hearty Beef Roast in a Crock Pot or Slow Cooker
If you want to make your roast in a crock pot; transfer the meat to a warm crock pot after you brown it and before you season it and add the onions, then follow the instructions the end. Cook on low heat 6-8 hours.
- 2-3 pounds beef arm roast, rump roast, or pot roast
- 5 cloves garlic, sliced into small wedges
- salt and pepper to taste
- 1 32 ounce box of beef stock or homemade beef broth
- 1 medium onion, sliced
- 2 stalks celery, chopped
- Using a paring knife, make slits into your roast about ¾ inch deep (evenly spaced all over the roast), poke one small cut wedge of garlic in to each slit (if desired).
- Preheat a large dutch oven over medium heat, until a drop of water sprinkled into the pan beads and dances across the inside of the pan.
- Place roast in pan to brown, the meat will stick at first but will loosen when it is ready to turn. Cook uncovered for about 5 to 7 minutes on the first side. Turn and season with salt and pepper. Allow to brown for about 4 to 6 minutes on second side.
- Break onion slices into rings and spread them on top of the roast and let the roast brown another 5 minutes. Add the minced garlic (if you chose that option) and saute for 1 minute; then add beef stock and celery. You may add more salt and pepper to taste at this point if you like.
- Reduce heat to low and cook for 1-2 hours; longer cooking times will make the meat more tender.
- Hearty Beef Roast in a Crock Pot or Slow Cooker
- If you want to make your roast in a crock pot; transfer the meat to a warm crock pot after you brown it and before you season it and add the onions, then follow the instructions the end. Cook on low heat 6-8 hours.
