Slow cooker beef paleo pot
This Slow Cooker Beef Paleo Pot features tender beef, fresh vegetables, and a rich broth, making it an effortless one-pot meal. It's perfect for paleo enthusiasts seeking hearty flavors with minimal prep time.
Cook time 310 min
Prep time 12 min
Ingredients:
2.50 lb beef1 cup carrots
2 tbsp fresh parsley
4 fl oz red wine
2 cup beef broth
2 cups celery
1/2 cup onion
2 garlic cloves
1 tsp salt
1 tsp white pepper
This Slow Cooker Beef Paleo Pot is a hearty and delicious meal perfect for those following a paleo lifestyle. With a blend of tender beef, fresh vegetables, and a savory broth, it’s an easy one-pot meal that requires minimal prep and delivers maximum flavor.
Instructions:
- Peel and chop the carrots into chunks.
- Cut the celery into chunks.
- Chop the onion.
- Mince the garlic cloves.
- Rub the beef with salt and white pepper on all sides.
- Heat a large skillet over medium-high heat.
- Add a little oil to the skillet.
- Sear the beef on all sides until it’s browned. This step adds extra flavor but can be skipped for convenience.
- Place the seared beef (or raw if you skipped searing) in the bottom of the slow cooker.
- Add the chopped carrots, celery, onion, and minced garlic around the beef.
- Pour the red wine over the beef and vegetables.
- Add the beef broth to the slow cooker.
- Cover and cook on low for 8-10 hours or on high for 4-5 hours. The pot roast is ready when the meat is tender and falls apart easily.
- Once the pot roast is done cooking, sprinkle the chopped fresh parsley over the top for a burst of fresh flavor.
- Remove the beef from the slow cooker and shred or slice it as desired.
- Serve the beef with the vegetables and the broth from the slow cooker.
There you have it, a simple yet flavorful Slow Cooker Beef Paleo Pot. This recipe not only promises a delicious and nutritious meal but also ensures you spend less time in the kitchen. Enjoy your tender, perfectly cooked pot roast with the peace of mind that it's paleo-friendly and packed with goodness.
Slow cooker beef paleo pot FAQ:
Cook the pot roast on low for 8-10 hours or on high for 4-5 hours. The dish is ready when the meat is tender and easily falls apart.
Yes, you can substitute different cuts of beef, such as chuck roast or brisket. Ensure to choose a cut that is suitable for slow cooking for best results.
You can use additional beef broth or grape juice as a non-alcoholic substitute for red wine to maintain the moisture and flavor.
Store leftovers in an airtight container in the refrigerator for up to 3-4 days. You can also freeze them for up to 3 months.
The internal temperature of the beef should reach at least 190°F (88°C) for optimal tenderness when cooked in a slow cooker.
Tips:
- For an even richer flavor, sear the beef in a hot pan before adding it to the slow cooker.
- Cut the vegetables into uniform sizes to ensure even cooking.
- If you prefer a thicker sauce, remove the lid during the last 30 minutes of cooking to allow the liquid to reduce.
- Use fresh herbs whenever possible for the best flavor, but if in a pinch, dried herbs can be substituted.
- Leftovers can be stored in the refrigerator for up to 3 days or frozen for later use.
Nutrition per serving
8 ServingsCalories 450kcal
Protein 44g
Carbohydrates 3.82g
Fiber 1.09g
Sugar 1.79g
Fat 27g
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