Paleo Whole30 Lemon-Pepper Pot Roast with Root Vegetables

Total time3 hr 50 min

Prep time20 min

Cook time3 hr 30 min

Paleo Whole30 Lemon-Pepper Pot Roast with Root Vegetables

Checking the ingredient list, everything here is already built from whole-food staples with nothing that clashes with a Paleo approach — beef chuck roast, olive oil, broth, tomato paste, fresh lemon, and a hearty mix of root vegetables. This is the kind of low-and-slow braise that rewards patience: a hard sear locks in a deep brown crust, then the roast simmers for hours in a bright, herby lemon-pepper broth until it's fork-tender and practically falls apart. Carrots, parsnips, and turnips soak up all that savory-tangy liquid in the last stretch of cooking, turning soft and sweet without ever going mushy. A scatter of fresh parsley and a squeeze of lemon at the end keep the whole dish tasting clean and vibrant instead of heavy. It's a satisfying, one-pot dinner that fits naturally into a Paleo kitchen, and it's substantial enough to serve a crowd or stretch across a few nights of leftovers.

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Ingredients

6 servings

For the roast

3 lb beef chuck roast
2 tsp coarse kosher salt
Morton Kosher Salt, Coarse, 48 Ounce Morton Coarse Kosher Salt - 16 oz Kroger Coarse Kosher Salt Badia Spices Kosher Salt Diamond Crystal Kosher Salt - 26 OZ
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2 tsp coarsely cracked black pepper
1 tbsp lemon zest (from about 2 lemons)
1 tsp garlic powder
1 tsp onion powder
1 tsp dried thyme
1 tsp dried rosemary
2 tbsp olive oil

For the braise

2 cups beef broth
2 tbsp tomato paste
2 tbsp fresh lemon juice (from about 1 lemon)
4 sprigs fresh thyme

For the vegetables

3 medium carrots, peeled and cut into 2-inch pieces
2 medium parsnips, peeled and cut into 2-inch pieces
2 medium turnips, peeled and cut into 1 ½-inch chunks

For serving

2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
lemon wedges, for serving (optional)

Instructions

1
Preheat the oven to 325°F (165°C). Pat the chuck roast completely dry with paper towels. In a small bowl, combine the salt, cracked black pepper, lemon zest, garlic powder, onion powder, dried thyme, and dried rosemary. Press the spice rub firmly onto all sides of the roast.
2
Heat the olive oil in a large Dutch oven over medium-high heat until shimmering. Add the roast and sear undisturbed for 4–5 minutes per side, until a deep brown crust forms and the meat releases easily from the pot. Transfer the seared roast to a plate.

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