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PALEO WHOLE 30 BEEF CROCKPOT ROAST BEEF IN RED WINE
Long before my Paleo Whole30 lifestyle, I was enjoying beef pot roast dinners at my childhood home. My dad is from Newfoundland with a community deriving from English, Ireland, and Scotland. Roast beef dinners on Sunday afternoon were a treat.
Our Sunday dinner consisted of a variety of vegetables (mashed potatoes, turnip, carrots, peas, and cabbage) along with beef, gravy, and Yorkshire pudding.
Now in following a Paleo Whole30 lifestyle, my husband and I enjoy beef pot roast with FRESH DOH Yorkshire Pudding (grain and gluten-free), and a compliant vegetable, such as sweet potato. I kept the roast simple with a touch of salt, lots of freshly ground black pepper, garlic, shallots, and red wine. Other salt-free seasonings to use include garlic powder, onion powder, oregano, thyme, and Parsley, to name but a few.
Beef pot roast can be prepared for a variety of dishes, such as chili, stew, tacos/burritos, and pulled beef.
RECIPE NUTRITIONAL VALUE: A 4 ounce serving of beef pot roast contains about 161 calories, 4.1 grams of fat, and 24.7 grams of protein.
RECIPE TASTE PROFILE: With this dish, the predominant tastes sensations are fattiness and umami.
DIRTY-BIRDY WINE PARTNER (For those maintaining a Paleo or Whole30 lifestyle): Red meat, due to its fattiness, always works better with red wines. Choose a red with decent alcohol so it has enough weight and thickness to stand up to the weight and fattiness of red meat. Choose a Shiraz, Merlot, Grenache. I always enjoy Yorkshire pudding with roast beef. For this dish, I decided to make one large pudding to cut into pieces and eat over the next few days. For whatever reason, I like the gigantic ones cut into pieces rather than making several smaller ones in a cupcake pan. For the Yorkshire Pudding recipe go to the following link:
- Prep Time: 15 minutes
- Cook Time: 4 hours
- Total Time: 4 Hours 15 Minutes
- Yield: 4 to 6 1x
- Category: PALEO & WHOLE30
- Method: ROASTING
- Cuisine: DINNER
- Diet: Gluten Free
1 tablespoon olive oil
2 pound boneless beef pot roast
¼ cup red wine
3 cloves garlic, finely chopped
4 shallots, sliced
½ cup chicken broth
Add oil to fry pan on medium heat. Add pot roast and sear on all sides. Transfer roast to crock pot. Deglaze pan with red wine, scraping up brown bits. Add garlic and shallots and saute until garlic is aromatic. Add chicken broth. Simmer for 2 minutes. Transfer mixture to the crockpot and pour on top of pot roast. Close crockpot lid. Cook for 4 hours on high or 8 hours on low. Remove roast from crockpot. Let rest for 10 minutes. Slice. Pour juice over roast or use the juice to make gravy.
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