#paleodinner

This Paleo Garlic Bacon Pot Roast is a hearty and flavorful dish that's perfect for a comforting meal. Grass-fed beef chuck roast is cooked low and slow with garlic, bacon, and an assortment of vegetables until tender and delicious.

Ingredients: 1.5 kg grass-fed beef chuck roast. 8 slices nitrate-free bacon. 8 cloves garlic, minced. 2 onions, chopped. 4 carrots, chopped. 4 celery stalks, chopped. 1 cup beef broth. 2 tbsp coconut aminos. 2 tsp dried thyme. 2 tsp dried rosemary. Salt and pepper to taste. 2 tbsp ghee or coconut oil.

Instructions: Set oven temperature to 325F 163C. Cook bacon in a big skillet over medium heat until crisp. Bacon fat remains in the skillet after the bacon is removed and set aside. Use salt and pepper to season the beef roast. Using the bacon fat from the skillet, sear the roast until it is browned all over. Move the roast to a big Dutch oven or roasting pan. Fill the skillet with coconut oil or ghee. Saute for about five minutes, or until the onions, carrots, celery, and minced garlic are soft. Add the coconut aminos and beef broth to the skillet, making sure to scrape up any browned bits from the pan's bottom. Add rosemary and thyme and stir. Cover the beef roast in the roasting pan with the vegetable mixture. Top with the cooked bacon. Tightly cover the roasting pan with a lid or foil. Roast the beef for approximately three hours in a preheated oven, or until it is fork-tender. After cooking, take the roast out of the oven and give it ten to fifteen minutes to rest before slicing. Along with the vegetables and pan juices, serve pot roast slices.

Prep Time: 20 minutes

Cook Time: 180 minutes