This Paleo Balsamic Pot Roast is a tender and savory dish with a delightful balsamic glaze. It's a perfect meal for a hearty Paleo-friendly dinner.
Ingredients: 3 pounds beef chuck roast. 1 onion, sliced. 3 cloves garlic, minced. 1/2 cup balsamic vinegar. 1/2 cup beef broth. 2 tablespoons olive oil. 2 teaspoons dried rosemary. 2 teaspoons dried thyme. Salt and black pepper to taste. 1 tablespoon arrowroot powder optional, for thickening.
Instructions: Set the oven temperature to 325F 163C. On both sides, season the beef chuck roast with salt and black pepper. Heat the olive oil in a large ovenproof skillet or Dutch oven over medium-high heat. The seasoned roast should be seared for four to five minutes on each side, or until browned. After taking the roast out of the skillet, set it aside. Add the minced garlic and sliced onions to the same skillet. Saut them for three to four minutes, or until they are fragrant and translucent. After adding the beef broth and balsamic vinegar, scrape down the skillet to get rid of any bits that have browned. Add the dried thyme and rosemary to the skillet with the seared roast. Place a lid on the skillet or Dutch oven and place it inside the oven that has been preheated. Roast until the meat is fork-tender, about 2.5 to 3 hours. Take the roast out of the skillet and whisk in the arrowroot powder if you want the sauce to be thicker. After adding the roast back to the skillet, simmer it for a few more minutes to thicken the sauce. When it's finished, take the pot roast out of the oven and give it some time to rest before slicing. Enjoy the flavorful sauce with the Paleo Balsamic Pot Roast!
Prep Time: 15 minutes
Cook Time: 180 minutes
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