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plated marinated paleo pot roast

Marinated Paleo Pot Roast


  • 2/3 cup Coconut Aminos
  • 1/2 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 grass-fed 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.