Tag Archives: Pot Roast

Paleo No Knife Pot Roast

Paleo Pot Roast
I make a mean pot roast in various ways.  I have a Mexican chili version I use for tacos, I have a pot roast dip sandwich that includes pepperoncini and then my go to pot roast with horseradish sauce.  This recipe is new to me and I basically just made it up but avoided preservatives of any kind.

Chuck Roast
2 carrots
1 parsnip
4 cloves of garlic
1 yellow onion
1 small sweet potato
diced tomatoes
1 cup of Red wine
2 qts Beef stock
2 tbs Balsamic Vinegar
2 tsp oregano
2 tsp thyme
Chili powder
Kosher Salt
Penzey’s Beef Roast Seasoning

Pretty easy but my key is to keep the roast under liquid at all times and to go low and slow (8hr minimum).
In a medium high heated skillet sear your salted and peppered chuck roast about 3-4 mins on all sides. You can see the crust below.
Dice up all veggies and put them into a slow cooker. Add your seared roast to the top. Deglaze your pan with red wine and add to crock pot. Add stock and spices until covered. Cook on high for 4 hours and then turn it to low and let it cook for another 4-7 hrs. You want it fall apart tender and flavorful. Season to taste.

Chili Roast Beef Sandwich

Chili Roast Beef Sandwich

You can see my recipe for The Chili Roast Tacos for the chili pot roast. Of course I had extra and decided to make a sandwich. Jill and I love eating pot roasts the next day (cold) on a sandwich with mayo and horseradish. Given that my Chili Roast is on the spicy side I didn’t think it required any heat from the horseradish.

Block sliced Cheddar, Bibb lettuce, Tomatoes and of course Duke’s Mayo.

The Chili Brisket Tacos

The Chili Brisket Tacos

  • Servings: 8
  • Difficulty: easy
  • Print

The Chili Brisket Tacos

Jill and I took a cooking class years ago at Central Market. The class was centered on cooking various cuts of beef. One of the items was a pot roast taco that had such tremendously deep flavors I had to try to master it. This is one of my favorites. It’s great for large gatherings, watching football, guys night out etc..

The trick is cooking it low and slow overnight where you find the flavors concentrate and the meat is fall apart tender.

Chuck Roast (3-4lbs)
Kosher Salt and Black Pepper
2 tbs of Canola Oil
4-5 garlic cloves, slivered

2 yellow onions minced
1-2 jalapenos sliced (remove spine and seeds if you want to reduce the heat)
2 cups of Tomato Sauce
3 tbs of tomato paste
1 tbs of Oregano
2 tsp of Cumin
3 tbs of Ancho Chili Powder
3 tbs of New Mexican Chili Powder
Beef Stock to cover 2-4 cups

1. Take your roast and cover in Kosher Salt and Pepper. With your knife make slits into the roast and slide your slivered garlic into those slits. In a medium high heated skilled add your oil and sear the roast on all sides putting a nice crust on it.
2. Put your cut onions and jalapenos in the crock pot and add your roast on the top. Take the pan that you seared the roast on and deglaze it by adding a cup of beef broth, tomato sauce and spices. Once all the bits are scrapped off the bottom pour it into the crock pot and add all remaining ingredients (paste). I cook it on high for about 2 hrs and then take it down to low and let it go overnight.
3. Shred the beef and ladle some “sauce” from the crock pot on the shredded beef. Serve on a flour tortilla with cheddar, cilantro or anything else you want (sour cream, avocado, pico, lettuce etc..)