Healthy Pot Roast Recipe
This is a healthy pot roast recipe using a Dutch oven. This recipe is gluten free, paleo, keto and lectin free.
It is a deeply nourishing meal, slow cooked with bone broth and vegetables. For an optimal health supportive meal, be sure to use 100% grass finished beef chuck and real bone broth.
It has a kick of flavor thanks to using 1-2 tablespoons of Starseed Kitchen’s organic blend of 11 Magic Herbs & Spices.
POT ROAST IN OVEN
This is a Dutch oven pot roast recipe. Slow cooking meat in bone broth in the oven is a traditional way of tenderizing the meat.
Slow cooked meat is easier to digest, is deeply nourishing and grounding. Try this recipe and notice how you feel afterwards.
BEEF CHUCK ROAST
The cut of meat you need for pot roast is called chuck roast. A 3 pound cut is what you need for this recipe. The weight can be a little over or under. Don’t stress if the butcher brings you a 2.75 pound or 3.15 pounds. Both will work for this recipe.
If you want leftovers, choose 4 pounds to 5 pound and cook the chuck roast in the oven for an extra 30 minutes to one hour, until the meat easily shreds with a fork.
Remember when slow cooking a roast beef, it is all about the quality of meat and the ingredients you buy.
HOW TO CHOOSE YOUR CHUCK ROAST FOR POT ROAST
Look for 100% grass finished beef chuck. Grass fed does not mean it was only grass and hay fed. Grass fed allows for the cow to have been fed GMO corn, soy and grains.
A healthy meal starts with the ingredients.
CHEF TIPS
If the pot roast finishes cooking before you are ready to serve, turn off the heat and leave it in the oven. The pot roast can sit in the oven for and additional 1-3 hours. It will get more tender and rich.
To reheat, place on the stove and simmer for 15 minutes, or place back in the oven at 350 degrees for 20 minutes to warm.
IF YOU LIKE THIS RECIPE, TRY THE FOLLOWING
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Healthy Pot Roast Recipe
- Prep Time: 20 minutes
- Cook Time: 3 hours
- Total Time: 3 hours 20 minutes
- Yield: 4–6 servings 1x
- Category: Dinner
- Method: Oven
- Cuisine: American
- Diet: Gluten Free
Description
A healthy and nourishing Dutch oven pot roast recipe slow cooked with bone broth.
Ingredients
- 3 lbs grass finished beef chuck
- 2–3 Tbsp olive oil
- 1–2 Tbsp Starseed Kitchen 11 Magic Herbs & Spices
- 1 Tbsp cassava flour
- 2 tsp sea salt, divided
- 1 tsp black pepper, divided
- 1 yellow onion, small diced
- 2 carrots, small diced
- 2 carrots, diced in 2-inch chunks
- 2–3 celery sticks, small diced
- 2 garlic cloves, smashed
- 1/2 c organic red wine (optional)
- 1 Tbsp organic tomato paste (optional)
- 3–4 sprigs fresh thyme
- 1 bay leaf
- 2 1/2 cups beed bone broth
- 1 c of large diced potatoes, celery root or parsnips
- 1/2 c peas
Instructions
- Preheat oven to 350.
- Pat dry the beef chuck. Season with 11 Magic Herbs & Spices, cassava flour, 1 teaspoon sea salt and 1/2 teaspoon pepper. Heat olive oil in a Dutch oven on medium heat. Add beef chuck and brown on all sides, about 8-10 minutes.
- Remove beef and place on a plate. Add onion, celery, small diced carrots and garlic. Season with remaining salt and pepper on low heat till onions are translucent, about 5 minutes.
- Add red wine and reduce for 1 minute. Add tomato paste and stir into vegetables. Add broth, thyme and bay leaf. Bring to a boil. Add beef back into the pot, cover with a lid and bake in the oven for 2 hours.
- Remove pot from oven. Add potatoes and carrots. Place back into the oven for 1 more hour.
- Remove from oven, stir in peas. Serve immediately or save for meal prep.
Notes
If the pot roast finishes cooking before you are ready to serve, turn off the heat and leave it in the oven. The pot roast can sit in the oven for and additional 1-3 hours. It will get more tender and rich.
To reheat, place on the stove and simmer for 15 minutes, or place back in the oven at 350 degrees for 20 minutes to warm.
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