Paleo Slow-Cooked Italian Pot Roast Recipe

1 (8 oz) package sliced mushrooms

1 large onion, diced

2 - 2 1/2 lbs. boneless chuck roast, trimmed

1 tsp. pepper

1 tsp. salt

3 Tbsp. olive oil

3 cloves garlic

2/3 cup beef broth

3 Tbsp. tomato paste

1/4 cup fresh parsley, chopped (you'll use half for cooking, and the other half as a garnish)

1 tsp. dried rosemary

1 tsp. dried thyme

1 tsp. dried oregano

1/2 tsp. granulated onion

1/4 tsp. red pepper flakes

Sprinkle trimmed roast with the pepper and salt

In a large skillet on the stovetop, add olive oil and heat to medium-high. Place seasoned roast in the skillet and sear about 2-3 minutes per side – just until nicely browned. (do not cook through!)

Moving to the slow cooker, add in the diced onion, garlic cloves, and mushrooms, then place the browned roast on top

Pour the beef broth and the tomato paste over the roast

Next sprinkle in all the dried seasonings (rosemary, thyme, oregano, granulated onion, and red pepper flakes) plus about 2 Tbsp. of the fresh parsley (save the remaining parsley for the garnish)

Cover slow cooker and set to HIGH and cook for 6 hours – OR – set to LOW and cook for 8-10 hours. When the meat pulls apart easily with a fork, it's ready

Serve over mashed sweet potatoes or cauliflower rice if desired

Garnish dish with remaining chopped parsley

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Paleo Slow-Cooked Italian Pot Roast Recipe