Winter time inspires me to make most of my paleo crock pot recipes. Slow cooking produces tender meat and vegetables, but is also fills the house with wonderful smells. Here is a simple recipes that could fit into anyone’s paleolithic nutrition plan. I used a chuck roast for this meal, but a rump roast or any beef or buffalo roast would work just as well.
Very little preparation is needed to get this crock pot pot roast cooking. I generally prefer to sear the roast on all sides in some bacon grease. However, if you are limited on time, you will still end up with a delicious roast without the searing.
Place the roast in the slow cooker and pour in 1 cup of red wine (enjoy the rest of the bottle with the finished roast) and 1 cup of beef broth. On top of the roast, put on onion diced (dried chopped onion is acceptable too), salt, pepper, about 1 tablespoon of dried thyme and 1 tablespoon of diced garlic.
Peel and cut carrots and parsnips to be added later. You can use any root vegetables or tubers if you don’t have carrots and parsnips.
Set the crock pot to low and let cook 8 to 10 hours.
Add the root vegetables about 2 hours before you plan to eat the roast. Or, you can remove the roast and turn the crock pot on high and cook the root vegetables until they are tender
Another simple paleo recipe that should provide you with leftovers for a few days.