Is there anything better than smelling a roast cooking? Okay maybe cookies. 🙂 But we shouldn’t have cookies for dinner, so back to our roast. This is one of those recipes that has a dual purpose. For your first meal you have your roast, onions, and carrots with say a mixed green salad. Your second meal is a big pot of beef vegetable soup!

Thyme Pot Roast with Carrots

Thyme Rump Roast with Carrots (Grain Free/ Paleo) 

3-4 lb. rump/ outside round/ or blade roast (preferably grass fed)

1 medium onion- diced

5-6 medium carrots- peeled and cut up

2-3 ribs celery- cut up

2 Tbsp. coconut or olive oil

2 cloves garlic minced

2 tsp. dry thyme (or 2 Tbsp. fresh)

2 c. beef stock (preferably homemade)

Preheat 300 degrees

In a large dutch oven, melt coconut oil and add roast topped with garlic and dill. Set burner to medium high heat and brown roast on all sides- approximately 2-3 minutes a side; remove from pot and set aside.

Add vegetables into dutch oven and brown for five minutes. Add stock and deglaze pan, stirring around the browned bits off the bottom of the pan. Return roast to pan and place vegetables around roast.   Cover roast and vegetables with lid and cook in oven for 2-3 hours depending on size of roast and depending on how you like your roast cooked. Check with a meat thermometer-120-130 for rare, 130-140  for medium and 150-165 for well done.

When roast reaches desired doneness, remove from oven and let rest on cutting board wrapped in foil for 30-40 minutes for the juices to settle. Then carve meat..


To make gravy: After you remove roast, place dutch oven onto burner on medium heat. Whisk 1 Tbsp. tapioca starch with 2 Tbsp. cold water. Whisk mixture into hot beef drippings. Stir until thickened. Remove from heat. Sea salt and pepper to taste.


Thyme Roast w Carrots-Paleo

If you have two or three pieces of beef left over after your meal, along with some gravy, save it to make beef vegetable soup.

Shared On: Gluten Free Fridays, Real Food Fridays, Whole Foods Fridays, Gluten Free Round Up, Mix It Up Monday, Teach Me Tuesday, Fat Tuesday, In and Out of the Kitchen, Waste Not Want Not, Gluten Free Wednesdays, Allergy Free Wednesday

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4 comments on “Thyme Pot Roast with Carrots (Grain Free/ Paleo)”

  1. This brings back memories of my mother cooking a pot roast in her electric skillet. She used it a lot! Thanks for linking up to Real Food Fridays 🙂

  2. Great recipe and so healthy. I love pot roast and with the grain free recipe it makes it perfect. Thanks for sharing on Real Food Friday Blog Hop. Have a wonderful healthy day.

  3. This looks so good. I love pot roasts during the winter. Thank you for linking to the In and Out of the Kitchen Link Party. Hope to see you next time.

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