Paleo Pot Roast, Asian Style

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Ingredients Minutes Calories
Prep Cook Servings
20 min 50 min 4
Paleo Pot Roast, Asian Style
Health Rating

Ingredients


1 1/8 kg Beef roast, lean
1 large Yellow onion
1 large Carrots (cut into thin sticks)
1 large stalk(s) Celery (cut into sticks)
1 radish Radish, daikon (cut into sticks)
5 stalk(s) Green onion, scallion, ramp (chopped)
5 clove(s) Garlic (minced)
1 piece, 1-inch Ginger root (skinned, minced)
2 tbsp Coconut aminos, Coconut Secret
2 tbsp Sesame oil
1 cup Beef broth (stock)
1 cup Water
1 tbsp Mutton tallow (or lard, for browning)
1 pinch Salt and pepper

Instructions


Heat the Dutch oven to medium and add the tallow or lard (or bacon grease).

Brown the roast on both sides (about 3 – 4 minutes a side).

Remove to a plate and add the onion, carrots, celery and Daikon and cook until soft (about 6 minutes).

Add the ginger, scallions and garlic until fragrant.

Place the beef stock, coconut aminos, sesame oil and water into the Dutch oven and stir it all together. Place the roast back in on top of all the vegetables.

Cover and place in 275 degree F oven for 50 minutes.

When time is up, remove the meat to a plate and let cool about 20 minutes.

Slice with an electric knife — you want to slice when still warm or it becomes hard to slice. Serve with the liquid in the pot as is or make a gravy.

For a Thicker Gravy: After the meat is removed from the pot, remove about 1/4 – 1/3 of the vegetables and set aside.

With the immersion blender, blend the remaining vegetables and the liquid right in the pot.

This will make a thicker gravy without the need for any added flour.

Add back the vegetables you set aside and serve over the sliced meat

Nutrition Facts

Per Portion

Calories 544
Calories from fat 222
Calories from saturated fat 76
Total Fat 24.6 g
Saturated Fat 8.5 g
Trans Fat 0.3 g
Polyunsaturated Fat 4.1 g
Monounsaturated Fat 12.4 g
Cholesterol 173 mg
Sodium 682 mg
Potassium 1374 mg
Total Carbohydrate 14.3 g
Dietary Fiber 3.3 g
Sugars 5.4 g
Protein 66 g

Dietary servings

Per Portion


Meat 3.8
Vegetables 3.3

Energy sources


Pygal10%408.3611176078906111.9595911135343741%461.9008861576864226.5009102501133549%292.3135715662995191.6604238979297710%41%49%CarbohydratesFatProtein
Recipe from:
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