slow-cooked for a chilly night :: Paleo Mocha-Rubbed Pot Roast

It is snowing here tonight and I wish this delicious hot meal were in my stomach but this was actually a week ago (and I am still thinking about it). (Sorry for a not-great picture; I was too hungry to take the time to get out my camera).

This is the recipe that led me to Stupid Easy Paleo. I went looking for “paleo pot roast” and this one had me at the word “mocha.” It is SO yummy, y’all. When I heated up leftovers a couple days later, I actually moaned as I ate it, and I said to My Old Man, “Wow, this is even better than I remembered,” and he said, “That’s funny, because you were making those same exact sounds the first time you ate it.” I guess it’s not very humble to make such noises over your own cooking, but I can’t help being honest, y’all.

I was out of the figs the recipe calls for (and couldn’t find them at my local grocery), so I substituted 1/3 cup dried cherries (worked out perfectly). Check out the original recipe here.

I served it with sauteed grated sweet potato (seasoned with Chinese 5-spice) and roasted brussel sprouts (O, brussel sprouts, you might be my favorite!!).

This recipe was a winner all the way around, and we will definitely be having it again. There is nothing like coming home on a dark, cold night to a hot pot of delicious roast.


5 thoughts on “slow-cooked for a chilly night :: Paleo Mocha-Rubbed Pot Roast

  1. Oh my…that looks wonderful! And thank you for the link to Stupid Easy Paleo. I have just started trying following this method – well really I am trying to eat more “clean” and gluten-free and Paleo recipes fit that bill This website looks like a great resource.

  2. We cook and eat Paleo too. How did you do the Brussel sprouts? I like them a lot, but the rest of my family not so much. I’m always looking for recipes to make them better. I need to get reacquainted with my slow cooker. Since we can’t eat onions, it just takes away from the taste so much leaving them out of recipes.

    • Okay, so this is how I did the Brussel sprouts:
      Preheat oven to 400.
      Line a baking sheet with aluminum foil.
      Cut sprouts in half and remove outer leaves.
      Spread sprouts in one layer on sheet. Drizzle with your choice of fat (melted coconut oil or ghee would be good Paleo options; I went with non-Paleo olive oil). Sprinkle with salt and pepper.
      Put in oven for 25-30 minutes, stirring once.

      I think I got this from the Nom Nom Paleo app, but I’m not sure. To me, these turned out absolutely perfect. It was all I could do to keep from just standing over the stovetop and shoveling them into my mouth from the sheet!

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