This Paleo pot roast recipe is delicious! It’s also an Autoimmune Paleo Protocol (AIP diet) friendly and Whole30-friendly. It’s a freezer meal prep recipe, but one that you can either make for dinner tonight OR throw the raw ingredients into a bag and freeze for later. It can be cooked in a slow cooker, Instant Pot, or in the oven.
- 3 lbs Boneless Beef Chuck Roast, fat trimmed
- 1 medium Yellow Onion, peeled and chopped (one cup)
- 12oz bag frozen pitted Sweet Cherries (about 2 cups)
- 1/2 cup Balsamic Vinegar
- 3 tablespoons Olive Oil
- 4 cloves Garlic, minced
- 1 teaspoon Dried Thyme
- 1/2 teaspoon Sea Salt
Directions for freezing:
Put all of the ingredients into a 1-gallon freezer bag. Massage lightly with your hands to mix the ingredients. Push all the air out of the bag, seal, label and freeze.
Directions for serving:
To serve, thaw and do one of the following:
OVEN: Preheat oven to 350 F. Pour the contents of the bag into a large baking dish or dutch oven. Cook for 3-4 hours, checking after an hour to see if the roast seems dry. If so, add some beef or chicken stock or water to the pot. Cook until fork tender.
INSTANT POT: **Add 1/2 cup of water to the basin of your Instant Pot along with the ingredients. Cook for 60 minutes at high pressure on Manual in an Instant Pot. Let the pressure naturally release for 10 minutes when the cooking is done. (You can also cook this from frozen – cook for 80 minutes at high pressure and check to make sure it’s done. If it’s not, put the lid back on and cook at pressure for another 10-20 minutes)
SLOW COOKER: Place in a slow cooker and cook for 6-8 hours on low.
Keywords: slow cooker, Instant Pot, chuck roast, oven, autoimmune paleo, aip diet, Whole30, Paleo, gluten-free, dairy-free