Beef pot roast is a classic family meal. Here we have a delicious version that is allergen free! The seasoning adds a delicious smoky depth to the meat, and there are lots of vegetables for added nutrition as well.
Perfect for large family or friend get-togethers, or the long winter nights.
- 1 tablespoon coconut oil for browning
- 3-4 pound beef roast, preferably grass fed
- Spice rub: 1 tablespoon paprika
2 teaspoons turmeric
1 teaspoon salt
½ teaspoon pepper
- 1 onion, chopped
- 1 bay leaf
- 2 cups liquid: chopped tomatoes, broth, wine
- 1 14 ounce can coconut milk
- Additional 3 cups of vegetables to taste: carrots, parsnips, celeriac, swede, butternut squash, beets, etc.
Preheat oven to 190 degrees C.
In a large frying pan heat oil over high heat. Pat meat dry with paper towel and sprinkle all spice rub on both sides of meat. Sear meat on all sides until brown crust forms (do not burn).
Transfer the meat to a covered casserole dish.
Add onion, bay leaf and liquid and cover. Place in preheated oven and bake covered for 3 ½ -4 hours.
Add additional vegetables after 2 hours.
Before serving add coconut milk to pan; bring to simmer.
Sueson Vess is a professional chef, author/food writer and educator helping people eat healthier, especially those with food intolerances and others with chronic illnesses. She is passionate about nutrition and helping others achieve and maintain a “good for your health” lifestyle. There are always delicious, helpful and healthy solutions! Her focus is on “Foods with Benefits” – learning to increase delicious beneficial foods in your daily life.
Sueson makes bone broth at Nature’s Own in North Carolina, and teaches cooking classes at FirstHeath and Duke Cancer Center. She is a regular contributing writer for Sandhills Naturally and Gluten-Free & More publications.