In 2011 I made some of my mom’s recipes for the blog. They are family recipes that hold a nostalgic soft spot in my heart, but they do include prepared food items as well as grain and dairy derived ingredients. These are things I do not eat anymore, and in fact, neither does my mom. So for myself, the blog, and mostly for her, I have remade one of her classics as a paleo dish (the recipe…not the process, I still use a crock pot, no camp fires for this girl). Yes, I know, it does still have high carb regular old potatoes in it, but once in a while, I think a homegrown organic potato is completely acceptable. Otherwise, this is the old standby now featured without dairy, GMOs, grains, and a million other corn based “food” stuffs. And while I am the first to admit this is not something you need to be eating every day, it is nice to have a childhood favorite made in a healthy manner so that it is available for those special, nostalgic occasions.
So, let’s start with the original recipe, because you are going to use this recipe and simply substitute the canned cream of mushroom soup and the package of onion soup mix. I did add more carrots and less potatoes (and if you want you could add some parsnips or other root veggies). Oh and I also used a 100% grass fed, USDA organic chuck roast, Yum! My roast came from TX Bar Organics and was only 2 pounds, but do not fret, it turned out just fine with the smaller roast (if you are looking to feed more mouths, use two roasts).
Original Recipe: Please click here!
I was first inspired to remake this recipe by a paleo cream of mushroom soup recipe that I used on Christmas Eve. I have made it a couple of times since for other dishes and the only thing I did a little differently this time was to make it thicker (just add a little more starch) than I had in the past, so that it would hold up through 8 hours in the crock pot. I also made a double batch of soup (we like gravy!). I put the soup in the refrigerator overnight so that it would be as solid as possible going into the crock. I did not measure when I added it to the crock, I just used all of what I made. The cream of mushroom soup recipe is here (I am not posting the whole recipe on my page because you should most definitely click through and check out And Love it Too): Please click here!
A few other changes I have tested with this recipe that may be helpful to know.
- If you are looking to make this gluten free, not paleo and don’t use coconut flour, brown rice flour works very well.
- If you do not use arrowroot powder (I personally do not prefer the flavor) tapioca starch works beautifully.
- If you want to better control the level of coconut flavor you get in your final product and do not mind using refrigerated coconut milk (I know many people will not use it, this is just an FYI), the recipe works fine with regular, unsweetened refrigerated coconut milk.
- Again, for controlling the coconut flavor, use refined coconut oil (however, I have tried both and I taste no discernible difference).
The second change to the recipe is to make an onion soup replacement. Here is what I made, storing it in an airtight container so I can shake it up before using. I used five tablespoons in this dish. Ingredients (which you can play with of course!): 2/3 cup dried, minced onion, 3 teaspoon dried parsley flakes, 2 teaspoon onion powder, 2 teaspoon sea salt, and 1 teaspoon freshly ground pepper.
And there you have it. Mom’s beef pot roast, no packaging needed. Oooh, this is fun! I am enjoying reinventing past posts on my blog with a grain and dairy free approach.