This Marinated Paleo Pot Roast recipe is simple and delicious, even if you don’t follow a Paleo Diet.
Marinated Paleo Pot Roast
With the days getting shorter and the evenings getting cooler, it feels like fall is just around the corner. With fall approaching, it put me in the mood for pot roast. I think it just seems like a cozy comfort food, and a bonus for me—it’s one of my husband’s favorite meals.
My family’s favorite dish
Growing up, my mom made Marinated Pot Roast often, because our family loved it. It was probably one of our favorite dishes that Mom would make. I remember she would always make extra, because if our friends knew we were having pot roast, they would show up for dinner.
Creating a Paleo version of pot roast
Since I love this particular pot roast recipe, I have made some Paleo modifications. As I mentioned in My Fitness Journey, I try to incorporate Paleo into my diet as often as I can.
The original recipe uses soy sauce and brown sugar, which I have substituted with coconut aminos and coconut sugar. The recipe does call for Worcestershire sauce, which many do not consider Paleo. However, it only uses one tablespoon, which doesn’t bother me. If you would rather stick with a Paleo version of Worcestershire sauce, this online recipe is great.
Making the Pot Roast
This pot roast recipe is so simple, because all you do is mix together coconut aminos, red wine vinegar, coconut sugar, lemon juice, Worcestershire sauce, and garlic powder. Pour the marinade over the roast and refrigerate for 24 hours, then cook for two hours.
When I cook the pot roast, I add white sweet potatoes and carrots. I like the white sweet potatoes much more than orange sweet potatoes, because they are not quite as sweet, and I like the texture better. We also try to stay away from starchy white potatoes as much as possible, so the white sweet potato is a great alternative. Just make sure they cook for only about an hour, or they will end up as mush.
This roast is full of flavor with a little bit of savory and a little bit of sweetness. The roast needs to marinate for 24 hours, but it makes a very tender pot roast. I have marinated the roast for only a few hours before, and it was still good. It just seems like the roast is more flavorful if you marinate it for the full 24 hours.
Even if you are not following a Paleo Diet, this pot roast recipe is worth a try!
- ⅔ cup Coconut Aminos
- ½ cup red wine vinegar
- 3 Tablespoons Coconut Sugar
- 1 Tablespoon of Worcestershire Sauce*
- 2 Tablespoons of fresh squeezed lemon juice
- Dash of garlic powder
- 1 (3 pound) boneless rump or chuck roast
- 2 white sweet potatoes, cut into chunks
- 3 large carrots, cut into chunks
- Preheat oven to 350 degrees.
- Mix the Coconut Aminos, red wine vinegar, coconut sugar, Worcestershire Sauce, lemon juice, and garlic powder.
- Pour marinade over roast in a shallow dish.
- Cover and marinade for 24 hours, turning roast over once.
- Bake roast in marinade at 350 degrees for two hours.
- After one hour, add carrots and sweet potatoes.
- Cook one hour more.
- Serve with pan drippings.
*This online Worcestershire Sauce recipe is a great Paleo alternative.