Paleo Classic Braised Beef

Fall in love with hearty comfort food with this Paleo Classic Braised Beef recipe, a slow-cooked masterpiece that's rich in flavor and perfect for clean eating. Featuring tender beef chuck roast braised with caramelized onions, vibrant carrots, celery, and garlic in a flavorful blend of beef broth, diced tomatoes, and a touch of balsamic vinegar, this dish is elevated by the earthy aroma of fresh rosemary and thyme. The three-hour oven braise ensures melt-in-your-mouth beef infused with the essence of wholesome, paleo-friendly ingredients. Easy to prepare in a Dutch oven, this rustic dish is perfect for cozy family dinners, meal prep, or gatherings, pairing beautifully with roasted vegetables or a simple cauliflower mash.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 6

Ingredients

• 2 pounds beef chuck roast
• 2 tablespoons olive oil
• 2 large onions
• 3 large carrots
• 3 celery stalks
• 4 garlic cloves
• 1 can diced tomatoes
• 2 cups beef broth
• 3 tablespoons balsamic vinegar
• 2 bay leaves
• 3 fresh thyme sprigs
• 2 fresh rosemary sprigs
• 1 teaspoon salt
• 0.5 teaspoon black pepper

Directions

Step 1

Preheat the oven to 325°F (160°C).

Step 2

Pat the beef chuck roast dry with paper towels. Season with salt and black pepper on all sides.

Step 3

In a large Dutch oven, heat olive oil over medium-high heat. Sear the beef on all sides until browned, about 3-4 minutes per side. Remove the beef and set aside.

Step 4

Slice the onions into thick rings, chop the carrots into large chunks, and slice the celery stalks. Mince the garlic cloves.

Step 5

In the same Dutch oven, add a bit more olive oil if necessary, and sauté the onions, carrots, celery, and garlic for about 5 minutes until the onions are translucent, scraping up any browned bits from the bottom of the pot.

Step 6

Add the diced tomatoes, beef broth, and balsamic vinegar to the pot. Stir to combine the ingredients.

Step 7

Return the beef to the Dutch oven, nestling it among the vegetables. Add bay leaves, thyme, and rosemary sprigs to the pot.

Step 8

Bring the mixture to a gentle simmer over medium heat. Once simmering, cover the pot and transfer it to the preheated oven.

Step 9

Braise for about 3 hours or until the beef is incredibly tender and pulls apart easily with a fork.

Step 10

Remove the Dutch oven from the oven. Discard the bay leaves and herb sprigs.

Step 11

Let the beef rest in the pot for a few minutes before shredding or slicing. Serve warm with the vegetables and a bit of the braising liquid spooned over the top.

Nutrition Facts

Serving size	(2584.5g)

Amount per serving	% Daily Value*
Calories	2934.0

Total Fat 212.7g	0%
Saturated Fat 77.9g	0%
Polyunsaturated Fat 3.0g
Cholesterol 680.4mg	0%
Sodium 5414.1mg	0%
Total Carbohydrate 83.5g	0%
Dietary Fiber 23.1g	0%
Total Sugars 50.7g
Protein 179.5g	0%

Vitamin D 0IU	0%
Calcium 500.3mg	0%
Iron 30.4mg	0%
Potassium 5291.1mg	0%

*The % Daily Value tells you how much a nutrient in a serving of food contributes to a daily diet. 2,000 calories a day is used for general nutrition advice.

Source of Calories

Fat: 64.5%

Protein: 24.2%

Carbs: 11.3%