My Classic Pot Roast Gets A Paleo Makeover

While the girls are away at camp, Harrison (aka Mr. Picky Pants) gets to help choose our dinner menus. One of his requests was for my pot roast...it is a family favorite. My classic roast isn't very paleo friendly at all...so, I decided it was time for a makeover :) Chris and Harrison both gave two thumbs up to my new and improved pot roast.  As you can see in the picture, I served roasted sweet potatoes along side this delish roast.

2 tbsp olive oil
one 2-3 lb round rump roast
Tommy's Brand Coffee Rub (Whole Foods...it is so worth the trip)
2 large parsnips - peeled, quartered & cored*
4 carrots -cut in half and cut large pieces in half again
4 stalks celery - cut each in half
1 cup sliced mushrooms
3 cloves garlic, peeled
1 1/4 cups beef stock
1 tsp Italian herb blend
2 tbsp sherry
1 tbsp balsamic vinegar
2 tbsp potato flour (I use Bob's Red Mill Brand)
salt & pepper

Heat olive oil in large skillet over medium high heat.  Season roast generously with coffee rub ( I probably used 2 tsp). Sear roast on all sides. Place veg in crock pot and top with roast. Cover and  cook on low 8-10 hours or on high for 5-6 hours. When roast is fork tender, remove meat from crock pot and set aside. Remove veg to a plate and cover. Turn slow cooker to high and add beef broth, sherry, vinegar and Italian seasoning. Stir to combine. Whisk in potato flour until smooth and stir until gravy has thickened a bit. Taste and correct seasoning with salt and pepper to taste.

Using a fork and tongs, shred meat into chunks. Add meat and veg back to slow cooker and cook on low 30 more minutes. Enjoy!!!

* Parsnips are truly an underloved vegetable! They look like overgrown white carrots and actually taste similar to carrots. Even Mr. Picky Pants likes them...and that's saying something!