Rosemary Pot Roast

Added on July 12th, 2012 by our friend from http://www.threedietsonedinner.com

Cooking Steps

Scatter onion at the bottom of your crock pot. Use a liner if you have one. Reynolds wrap makes one and it makes clean up unbelievably easy. Next, heat the coconut oil in a skillet to screaming hot. Very liberally season the roast with salt and pepper rubbing it into all sides. Brown the meat on all sides. Place the meat over the onions and add the rosemary. Deglaze the skillet with Worcestershire sauce, scraping up the brown bits. This should take 5 seconds or so. Pour it over the meat and onions. Cover and cook on High for 3 hours. Turn to low and cook another 3 hours. Uncover and shred meat with a fork. Stir shredded meat into the onions and juices and serve.

Serves 4
6 hours
This is a Recipe

Ingredients

  • 1 lb Top Round
  • 1 onion, chopped
  • 2 Tbsp Worcestershire Sauce
  • 1 sprig rosemary
  • Salt
  • Pepper
  • 2 Tbsp Coconut Oil
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4 Responses to “Rosemary Pot Roast”

  1. [...] the Paleo/Primal blogs and sites on the web!Rosemary Pot Roast Fast Paleo / Posted on: July 12, 2012Fast Paleo – Scatter onion at the bottom of your crock pot. Use a liner if you have one. Reynolds wrap [...]

    Rosemary Pot Roast | Paleo Digest, on July 12th, 2012

  2. Worcestershire Sauce isn’t Paleo-friendly, is it?

    Lindsey, on July 24th, 2012

  3. Is “top round” also referred to as “london broil?” My local supermarket has “top round london broil.” Is this the right cut of meat to use for this recipe?

    Ray, on August 22nd, 2012
  4. Ute

    There is GF Worcestershire Sauce. :)

    Ute, on December 1st, 2012

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