Paleo Classic Sunday Roast with Vegetables and Gravy

Take your Sunday meal tradition to the next level with this Paleo Classic Sunday Roast with Vegetables and Gravy, a wholesome and hearty dish that’s both comforting and nutrient-packed. Featuring a tender, herb-crusted beef roast paired with an array of caramelized root vegetables—like carrots, parsnips, sweet potatoes, and onions—this recipe is a celebration of balanced flavors and paleo-friendly goodness. The roast is infused with garlic, rosemary, and thyme for a rustic, aromatic touch, while the savory beef bone broth enhances the natural sweetness of the vegetables as they cook. To complete this impressive meal, a rich, silky gravy made with arrowroot powder ties everything together—a satisfying finale to a truly classic dinner. Perfect for family gatherings or meal prep, this paleo roast is a must-try for anyone seeking a clean, grain-free take on a timeless favorite.

Nutriscore Rating: 69/100

Prep Time:20 mins

Cook Time:180 mins

Total Time:200 mins

Servings: 8

Ingredients

• 4 pounds Beef roast (prime rib or chuck)
• 4 tablespoons Olive oil
• 4 cloves Garlic cloves, minced
• 2 tablespoons Fresh rosemary, finely chopped
• 2 tablespoons Fresh thyme, finely chopped
• 2 teaspoons Salt
• 1 teaspoon Black pepper
• 4 medium Carrots, chopped into chunks
• 3 medium Parsnips, chopped into chunks
• 2 large Sweet potatoes, chopped into chunks
• 2 medium Onions, quartered
• 2 cups Beef bone broth
• 2 tablespoons Arrowroot powder (for gravy)
• 1 cup Cold water

Directions

Step 1

Preheat your oven to 450°F (230°C).

Step 2

In a small bowl, mix together olive oil, minced garlic, rosemary, thyme, salt, and pepper.

Step 3

Pat the beef roast dry with paper towels. Rub the oil and herb mixture all over the roast.

Step 4

Place the roast in a large roasting pan and surround it with carrots, parsnips, sweet potatoes, and onions.

Step 5

Roast in the oven for 15 minutes, then reduce the oven temperature to 325°F (160°C).

Step 6

Pour the beef bone broth into the roasting pan with the veggies. Cover the pan with foil or a lid.

Step 7

Continue roasting for 2.5 to 3 hours, or until the beef is cooked to your desired doneness (use a meat thermometer to check that the internal temperature of the roast is at least 135°F for medium-rare).

Step 8

Transfer the roast to a cutting board and let it rest for at least 15 minutes before slicing.

Step 9

To make the gravy, pour the pan juices into a saucepan, discarding any excess fat.

Step 10

In a small bowl, mix arrowroot powder with cold water to create a slurry.

Step 11

Bring the pan juices to a simmer on medium heat, then slowly whisk in the arrowroot slurry.

Step 12

Continue to simmer until the gravy thickens to your desired consistency.

Step 13

Slice the roast beef and serve it with the roasted vegetables. Drizzle the homemade gravy over the top.

Nutrition Facts

Serving size	(3743.7g)

Amount per serving	% Daily Value*
Calories	5930.8

Total Fat 421.1g	0%
Saturated Fat 154.3g	0%
Polyunsaturated Fat 5.3g
Cholesterol 1360.8mg	0%
Sodium 6823.2mg	0%
Total Carbohydrate 196.1g	0%
Dietary Fiber 39.3g	0%
Total Sugars 48.4g
Protein 371.6g	0%

Vitamin D 0IU	0%
Calcium 577.4mg	0%
Iron 53.2mg	0%
Potassium 8405.3mg	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: 62.5%

Protein: 24.5%

Carbs: 12.9%