With a short amount of time devoted to preparing this Paleo Pot Roast recipe, the oven will take care of the rest of the cooking for you.

Prep: 5 minutes
Cook: 1 hour and 30 minutes
Ready In: 1 hour and 35 minutes

2 1/2-3 lb beef chuck shoulder roast, grassfed
2 whole onion, halved and quartered
8 whole raw carrot
1 cup water
1/2 whole grapefruit, juiced
1 cup fresh dill, chopped


  1. Preheat oven to 275 F.
  2. Add olive oil to a large skillet over medium heat.
  3. Salt and pepper the chuck roast and brown on all sides; transfer to a plate.
  4. Add onions and toss until lightly browned, 3-5 minutes. Remove from pan and add carrots, water and grapefruit juice plus 2 pinches of sea salt.
  5. Scrape the beef bits from bottom of the pan and bring the liquid to a boil.
  6. Add onions to a deep baking dish, spoon carrots in with onions and add fresh dill. Add meat on top along with pan juices.
  7. Cover and roast for 2 hours.
  8. Slice and serve. (Store leftovers covered in the refrigerator.)


Olive oil, sea salt, and black pepper to taste.

Courtesy www.primalpalate.com