Over the weekend we flew to Pennsylvania to visit my husband's family. It was a great trip, but I was worried about keeping strict paleo. I went to the grocery store once we got to town, and it wasn't that bad!
Paleo Pot Roast:
(This is basically "Emeril's Pot Roast" recipe that has been changed a little to make it "paleo")
- large cast iron enameled pot with lid
- 3.5 lb boneless chuck roast
- 10 cloves of garlic, peeled
- 1.5 teaspoons of salt
- 3/4 teaspoons of pepper
- 4 tablespoons of coconut oil
- spice mix (1 teaspoon paprika, 1 teaspoon garlic powder, 1 teaspoon onion powder)
- 1.5 cups of chopped onion
- 1/2 cup chopped celery
- 1/2 cup chopped bell pepper
- 1 cup of carrots
- 1 cup of turnips
- 2.5 cups low-sodium beef broth
- 2 tablespoons of tomato paste
- 2 bay leaves
- Preheat the oven to 300'F
- With a small, sharp knife, make 1.5 inch deep slits all over roast on all sides. Insert the cloves of garlic into the slits. Rub the roast with the salt and pepper on all sides.
- heat the large cast iron enameled pot over medium high heat.
- add 2 tablespoons of coconut oil. and when hot, add the roast and sear on all sides, about 4 minutes per side.
- Remove the roast from the pan and sprinkle with spice mix on all sides.
- Reduce heat to medium, add remaining 2 tablespoons of coconut oil, stir oil constantly - scraping the drippings from the bottom for about 5 minutes.
- Add the onions, celery, bell peppers, carrots, and turnips and cook until the vegetables begin to soften, about 5 minutes.
- Add the beef broth, tomato paste, and bay leaves, and stir it to blend.
- bring to boil, return roast to the pan, cover, and bake in the oven for 1.5 hours
- Remove Roast from oven, turn meat over to expose the other side, recover, and return to oven to cook for 1.5-2 hours longer.
- remove from oven
- remove bay leaves
- enjoy!
Day 8 - Wednesday
Breakfast: smoothie (banana, blueberries, almonds, ice, whey protein)
Lunch: salad (greens, onion, evoo, red wine vinegar); water
Dinner: shredded pork (carnitas) with jalapeños, avocado and tomatillo salsa; water
Day 9 - Thursday
Breakfast: pear and homemade lara barLunch: Salad (greens, hardboiled egg, grilled chicken, onion, tomato, evoo, red wine vinegar), and water
Snack: homemade Lara Bar
Dinner: Pot Roast, salad, water
Breakfast: apple, mango smoothie (no added sweetener/dairy), 16 oz of water
Lunch: grilled chicken nuggets and a side of fruit (chick-fil-a on our trip), water
Dinner: steamed shrimp, broccoli, vegetable soup (ate around the potatoes), water
Snack: pear
Day 11 - Saturday
Breakfast: mexican eggs (eggs scrambled with salsa), bacon, water
Lunch: two hotdogs (no bun), water
Dinner: slow cooked pork bbq, brussel sprouts, baked sweet potato fries
Snack: apple and almond butter
Day 12 - Sunday
Breakfast: fruit salad
Lunch: Salad (greens, hard boil egg, mushrooms, tomato, evoo, red wine vinegar)
Dinner: left over pot roast, water
Day 13 – Monday
Breakfast: two egg omelet, with wilted arugula, onions, red pepper, avocado; water
Lunch: sweet potato fries, salad (w/ tuna, greens, onion, red wine vinegar, evoo); water
Dinner: chicken (pan seared) with cauliflower and brussel sprouts, kale chips; water
Snack: homemade lara bar
Day 14 – Tuesday
Breakfast: poached egg over sautéed arugula, onions, and peppers, with sliced avocado; water
Lunch: salad (greens, hardboiled egg, avocado, onion, evoo, red wine vinegar); water
Dinner: Salad (greens, tuna, avocado, onion, evoo, red wine vinegar); water
Day 15 – Wednesday
Breakfast – 2 eggs scrambled with sautéed veggies (swiss chard, onions, and peppers), and avocado; water
Lunch: salad (greens, arugula, onion, hardboiled egg, evoo, red wine vinegar); water
Dinner: left over pot roast; water
Snack: apple, almond butter
Over-half way through the challange! - xoxo, Sarah
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