Perfect Pot Roast (Paleo)

By Kathy C.

Ingredients

• 1 tsp ground cumin
• 1 tsp chili powder
• 1 tsp oregano
• 1 tsp cayenne pepper (*this will be too spicy for me, I will reduce or leave it out)
• 1 tsp paprika
• 2-3 pound chuck roast
• 2 Tbsp oil
• 4 large celery stalks, cut into 2-inch pieces
• 4 large carrots, cut into 2-inch pieces
• 1 large white onion, cut into 8 wedges
• a couple of cups of homemade beef stock (the recipe called for 1 cup chicken stock and 1 cup Marsala wine)

Details

Servings 4
Adapted from joshealthcorner.blogspot.com

Preparation

Step 1

I love meat and I couldn't imagine a life without eating meat. I finally ditched the grains and starchy potatoes, and now I enjoy my meat with vegetables and fat only. It has made a huge difference in how I feel. I didn't eat much grains or dairy prior to going on the Paleo diet, but it was obvious that grains and dairy didn't agree with me.
Directions:
I mixed roughly 1 teaspoon (probably more) each of ground cumin, chili powder, oregano, cayenne pepper, and paprika and coated the roast with these spices.

I browned the roast in plenty of coconut oil, and added celery, carrots, onion.

I sauteed the vegetables for five minutes or before I poured in a couple of cups of homemade beef stock (the recipe called for 1 cup chicken stock and 1 cup Marsala wine)

I brought it to a boil, reduced the heat and let it simmer for a couple of hours or so. I stirred once in a while, mostly because I wanted to inhale the wonderful intoxicating aroma. (Ok, I'm an aromatherapist..)

From website http://joshealthcorner.blogspot.com/2011/03/awesome-nice-and-spicy-pot-roast.html
Recipe from The Paleo Diet Cookbook