35+ Delicious Sunday Paleo Dutch Oven Recipes for Weekend Meal

Sundays are synonymous with relaxation, comfort, and spending quality time with loved ones.

Whether it’s a cozy family gathering or a peaceful moment with a warm meal, nothing quite matches the satisfaction of enjoying a hearty dish that’s cooked with care.

That’s where the Dutch oven comes into play—a true kitchen essential that’s perfect for creating rich, flavorful, and nourishing meals.

For those following a paleo lifestyle, this tool can be a game-changer. It allows you to slow-cook, braise, stew, and bake with ease, producing meals that are both wholesome and satisfying.

If you’re looking to elevate your Sunday meals, you’re in the right place.

We’ve rounded up 35+ paleo Dutch oven recipes that are perfect for a laid-back Sunday.

From hearty stews and soups to tender roasts and flavorful curries, these recipes cater to a range of tastes and are packed with nutrition.

Best of all, they bring together simplicity and taste, letting you enjoy the day without spending hours in the kitchen.

So, whether you’re in the mood for a cozy chicken and vegetable dish, a rich lamb stew, or even a seafood curry, we’ve got you covered.

Let’s dive into these 35+ Sunday paleo Dutch oven recipes that will make your weekend deliciously unforgettable.

35+ Delicious Sunday Paleo Dutch Oven Recipes for Weekend Meal

Choosing to cook with a Dutch oven on Sundays can transform your weekend dining into an experience that’s not only nourishing but also full of flavor.

The versatile nature of the Dutch oven means you can prepare a wide range of dishes that fit your paleo lifestyle—from savory meat dishes and stews to vibrant vegetable medleys and hearty one-pot meals.

With 35+ recipes to explore, you can easily find something that suits your taste and dietary needs.

Each recipe is designed to be simple yet satisfying, allowing you to spend more time relaxing and less time stressing in the kitchen.

Whether you’re cooking for a crowd or just treating yourself, these paleo Dutch oven recipes will help you create a meal that’s both wholesome and comforting.

So, get your Dutch oven ready, and let the aromas fill your kitchen as you create a meal that celebrates the essence of a Sunday well spent.

Enjoy every bite and savor the comfort that comes with a meal made with love and good ingredients.

Herb-Crusted Dutch Oven Chicken

This herb-crusted chicken is a paleo delight cooked to tender perfection in a Dutch oven. Infused with fresh herbs and garlic, it’s a wholesome Sunday meal that pairs well with roasted vegetables or a side salad.

Ingredients

• 1 whole chicken (about 4-5 lbs)
• 3 tbsp olive oil
• 1 tbsp sea salt
• 2 tsp black pepper
• 3 cloves garlic, minced
• 1 tbsp fresh rosemary, chopped
• 1 tbsp fresh thyme, chopped
• 1 lemon, halved
• 1 cup chicken stock

Instructions

1. Preheat your oven to 375°F (190°C).
2. Rub the chicken with olive oil, salt, pepper, minced garlic, rosemary, and thyme.
3. Squeeze lemon juice over the chicken and place the lemon halves inside the cavity.
4. Heat the Dutch oven on medium-high heat, searing the chicken on all sides until golden brown.
5. Add the chicken stock to the Dutch oven, cover it with a lid, and transfer to the oven.
6. Bake for 1.5 hours or until the internal temperature reaches 165°F (74°C).
7. Let the chicken rest for 10 minutes before carving.

This dish offers a beautifully seasoned and juicy chicken with crispy skin, all without breaking paleo rules. The natural flavors of fresh herbs and lemon make this recipe irresistible for a Sunday family dinner.

Dutch Oven Paleo Beef Stew

Packed with tender beef and nutrient-rich vegetables, this Dutch oven beef stew is paleo-friendly and perfect for a cozy Sunday evening. The slow-cooked flavors meld beautifully for a hearty and satisfying meal.

Ingredients

• 2 lbs beef chuck, cut into chunks
• 2 tbsp avocado oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 carrots, chopped
• 2 celery stalks, chopped
• 2 cups sweet potatoes, cubed
• 2 cups beef stock
• 1 cup canned diced tomatoes (unsweetened)
• 1 tsp smoked paprika
• 1 tsp sea salt
• 1 tsp black pepper
• 1 tsp dried thyme

Instructions

1. Heat avocado oil in a Dutch oven over medium-high heat.
2. Brown the beef chunks on all sides, then remove and set aside.
3. In the same pot, sauté the onion and garlic until fragrant.
4. Add carrots, celery, and sweet potatoes, stirring to combine.
5. Return the beef to the pot and add beef stock, diced tomatoes, smoked paprika, salt, pepper, and thyme.
6. Bring to a simmer, then cover and bake in a 325°F (160°C) oven for 2.5 hours.
7. Serve hot, garnished with fresh herbs if desired.

This stew is a paleo triumph, combining slow-cooked tenderness with bold, earthy flavors. It’s a dish that feels indulgent but aligns perfectly with a paleo lifestyle.

Rustic Dutch Oven Paleo Bread

This paleo-friendly Dutch oven bread is a game-changer. Made with almond flour and tapioca starch, it’s crusty on the outside and soft on the inside, perfect for Sunday brunch or as a side dish for soups and stews.

Ingredients

• 2 cups almond flour
• 1 cup tapioca starch
• 2 tsp baking powder
• 1 tsp sea salt
• 4 large eggs
• 1/3 cup coconut oil, melted
• 1 tbsp apple cider vinegar

Instructions

1. Preheat the oven to 375°F (190°C) and place your Dutch oven inside to heat.
2. In a large bowl, combine almond flour, tapioca starch, baking powder, and salt.
3. In a separate bowl, whisk eggs, coconut oil, and apple cider vinegar.
4. Gradually mix wet ingredients into the dry ingredients until a dough forms.
5. Shape the dough into a round loaf. Place it on parchment paper and transfer to the preheated Dutch oven.
6. Cover and bake for 30 minutes, then remove the lid and bake for an additional 10 minutes.
7. Let cool before slicing.

This rustic bread is an excellent paleo alternative that offers a satisfying crunch with every bite. It’s versatile and pairs wonderfully with sweet or savory spreads.

Garlic Rosemary Dutch Oven Pork Roast

This paleo-friendly pork roast is slow-cooked in a Dutch oven with garlic and rosemary, creating a juicy and aromatic centerpiece for a Sunday dinner. It’s simple to prepare yet delivers restaurant-quality flavor.

Ingredients

• 3 lbs pork shoulder
• 3 tbsp olive oil
• 4 cloves garlic, minced
• 2 tbsp fresh rosemary, chopped
• 1 tsp sea salt
• 1 tsp black pepper
• 1 cup chicken stock
• 1 onion, quartered
• 3 carrots, halved

Instructions

1. Preheat your oven to 325°F (160°C).
2. Rub the pork shoulder with olive oil, garlic, rosemary, salt, and pepper.
3. Heat a Dutch oven over medium heat and sear the pork on all sides until browned.
4. Remove the pork and add the onion and carrots to the pot, cooking for 5 minutes.
5. Return the pork to the Dutch oven and pour in the chicken stock.
6. Cover and bake for 3 hours or until the pork is tender and easily shredded.
7. Let the roast rest for 10 minutes before serving with the vegetables.

This dish is full of comforting, savory flavors, with the rosemary and garlic perfectly complementing the rich pork. It’s a hearty, paleo-approved meal that’s sure to impress.

Dutch Oven Paleo Shakshuka

This shakshuka, cooked in a Dutch oven, combines a spicy tomato sauce with perfectly poached eggs. It’s paleo-friendly and perfect for a flavorful Sunday brunch or light dinner.

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 1 red bell pepper, diced
• 1 tsp smoked paprika
• 1 tsp cumin
• 1/4 tsp chili flakes (optional)
• 1 can (14 oz) diced tomatoes
• 1/4 cup tomato paste
• 6 large eggs
• Sea salt and black pepper to taste
• Fresh cilantro for garnish

Instructions

1. Heat olive oil in the Dutch oven over medium heat.
2. Sauté the onion, garlic, and bell pepper until softened.
3. Add smoked paprika, cumin, chili flakes, diced tomatoes, and tomato paste. Stir well and simmer for 10 minutes.
4. Make six small wells in the sauce and crack an egg into each.
5. Cover the Dutch oven and cook on low heat until the eggs are set to your liking, about 6-8 minutes.
6. Garnish with fresh cilantro and serve immediately.

This shakshuka is a delightful mix of bold spices and creamy eggs, offering a balanced and nourishing dish. It’s an easy-to-make recipe that feels gourmet yet fits paleo guidelines.

Dutch Oven Lemon Dill Salmon

This lemon dill salmon is a light and fresh paleo dish that’s both elegant and easy to make. The Dutch oven ensures the salmon stays tender and flaky while absorbing the bright flavors of citrus and herbs.

Ingredients

• 4 salmon fillets (about 6 oz each)
• 2 tbsp olive oil
• 1 lemon, sliced
• 1 tbsp fresh dill, chopped
• 2 cloves garlic, minced
• Sea salt and black pepper to taste
• 1/2 cup water

Instructions

1. Preheat your oven to 350°F (175°C).
2. Rub the salmon fillets with olive oil, garlic, dill, salt, and pepper.
3. Arrange the lemon slices in the bottom of the Dutch oven. Place the salmon fillets on top of the lemons.
4. Pour the water into the Dutch oven and cover with the lid.
5. Bake for 20-25 minutes or until the salmon flakes easily with a fork.
6. Serve with steamed vegetables or cauliflower rice.

This recipe highlights the natural flavor of salmon while adding a bright, herby twist. It’s a paleo-friendly meal that feels both luxurious and nourishing, perfect for a special Sunday dinner.

Dutch Oven Paleo Pot Roast

This paleo pot roast is a tender, flavorful dish cooked with root vegetables and a savory broth. It’s a Sunday classic that fits perfectly into a clean, paleo lifestyle.

Ingredients

• 3 lbs chuck roast
• 2 tbsp avocado oil
• 1 onion, sliced
• 3 cloves garlic, minced
• 3 cups beef stock
• 2 tbsp tomato paste
• 2 cups carrots, cut into large chunks
• 2 cups parsnips, cut into large chunks
• 1 tsp dried thyme
• 1 tsp sea salt
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 300°F (150°C).
2. Heat avocado oil in a Dutch oven over medium heat. Sear the roast on all sides until browned, then set aside.
3. Sauté the onion and garlic in the same pot until softened.
4. Stir in the beef stock and tomato paste, scraping the bottom of the pot to deglaze.
5. Add the roast back to the Dutch oven and arrange the carrots and parsnips around it. Sprinkle with thyme, salt, and pepper.
6. Cover and bake for 3-4 hours or until the meat is tender.
7. Serve with the vegetables and a spoonful of the rich broth.

This pot roast delivers melt-in-your-mouth beef and perfectly cooked vegetables, all infused with deep, savory flavors. It’s the ultimate paleo comfort food for Sunday gatherings.

Dutch Oven Paleo Ratatouille

This paleo ratatouille is a colorful, vegetable-rich dish that’s slow-cooked to perfection in a Dutch oven. It’s light yet hearty and makes a wonderful addition to any Sunday meal.

Ingredients

• 2 tbsp olive oil
• 1 onion, diced
• 2 cloves garlic, minced
• 1 eggplant, diced
• 2 zucchini, sliced
• 1 red bell pepper, diced
• 2 cups canned diced tomatoes (unsweetened)
• 1 tsp dried basil
• 1 tsp dried oregano
• Sea salt and black pepper to taste

Instructions

1. Heat olive oil in a Dutch oven over medium heat.
2. Sauté the onion and garlic until fragrant.
3. Add the eggplant, zucchini, and red bell pepper. Cook for 5 minutes, stirring occasionally.
4. Stir in the diced tomatoes, basil, oregano, salt, and pepper.
5. Cover and reduce the heat to low, simmering for 30-40 minutes until the vegetables are tender.
6. Serve hot as a side dish or over cauliflower rice for a complete paleo meal.

This ratatouille is bursting with natural flavors from fresh vegetables and herbs. It’s an easy, nutritious dish that makes eating paleo delicious and satisfying.

Dutch Oven Paleo Pulled Pork

This paleo pulled pork is slow-cooked in a Dutch oven with smoky, slightly sweet spices. It’s versatile, perfect for serving over lettuce wraps, sweet potato buns, or with a side of slaw.

Ingredients

• 3 lbs pork shoulder
• 2 tbsp olive oil
• 1 tsp smoked paprika
• 1 tsp garlic powder
• 1/2 tsp cumin
• 1/2 tsp chili powder
• 1 tsp sea salt
• 1/2 tsp black pepper
• 1/4 cup apple cider vinegar
• 1 cup chicken stock

Instructions

1. Preheat your oven to 300°F (150°C).
2. Rub the pork shoulder with smoked paprika, garlic powder, cumin, chili powder, salt, and pepper.
3. Heat olive oil in a Dutch oven and sear the pork on all sides until golden brown.
4. Pour in the apple cider vinegar and chicken stock, scraping the bottom to deglaze.
5. Cover and bake for 3-4 hours, or until the pork is fork-tender.
6. Shred the pork with two forks and mix with the cooking juices.

This pulled pork is rich, smoky, and perfectly spiced, making it a crowd-pleasing paleo dish. It’s ideal for meal prepping or serving as the centerpiece of your Sunday feast.

Dutch Oven Paleo Lemon Herb Chicken

This paleo lemon herb chicken is a simple and flavorful dish cooked to perfection in a Dutch oven. It’s juicy, aromatic, and perfect for a Sunday meal that will leave everyone satisfied.

Ingredients

• 4 bone-in, skin-on chicken thighs
• 2 tbsp olive oil
• 3 cloves garlic, minced
• 1 lemon, sliced
• 1 tbsp fresh thyme, chopped
• 1 tbsp fresh rosemary, chopped
• 1/2 tsp sea salt
• 1/2 tsp black pepper
• 1/2 cup chicken stock

Instructions

1. Preheat your oven to 375°F (190°C).
2. Rub the chicken thighs with olive oil, garlic, thyme, rosemary, salt, and pepper.
3. Heat olive oil in a Dutch oven over medium-high heat. Sear the chicken thighs, skin side down, until the skin is crispy, about 5 minutes.
4. Turn the chicken over and add the lemon slices and chicken stock to the pot.
5. Cover and bake for 25-30 minutes, or until the chicken is cooked through and the juices run clear.
6. Serve with steamed vegetables or a light salad.

This dish is bright with lemon and fragrant herbs, offering a burst of flavor that makes each bite memorable. It’s an easy, paleo-friendly dinner that’s perfect for a cozy Sunday.

Dutch Oven Paleo Beef Stew

This hearty paleo beef stew is packed with tender chunks of beef and a mix of root vegetables. Cooked low and slow in a Dutch oven, it’s a meal that’s both warming and nutritious.

Ingredients

• 2 lbs beef chuck, cut into cubes
• 3 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 cups carrots, sliced
• 2 cups sweet potatoes, peeled and cubed
• 2 cups beef stock
• 1 cup red wine (optional, or use additional beef stock)
• 1 tsp dried thyme
• 1/2 tsp smoked paprika
• Sea salt and black pepper to taste

Instructions

1. Preheat your oven to 300°F (150°C).
2. Heat 2 tbsp olive oil in a Dutch oven over medium-high heat. Brown the beef cubes in batches, removing them as they finish.
3. Add the remaining oil and sauté the onion and garlic until translucent.
4. Return the beef to the pot and add the beef stock, red wine, thyme, and smoked paprika. Season with salt and pepper.
5. Bring the mixture to a boil, then cover and transfer to the oven. Cook for 2 hours.
6. Add the carrots and sweet potatoes, stir, and cook for an additional 30-45 minutes, or until the vegetables are tender.
7. Serve with a sprinkle of fresh parsley if desired.

This beef stew is perfect for a Sunday gathering, filled with rich flavors that deepen as they simmer. The combination of tender meat and sweet vegetables makes this a paleo comfort food staple.

Dutch Oven Paleo Vegetable and Sausage Stew

This paleo vegetable and sausage stew is a hearty, nutritious, and delicious dish packed with protein and fresh vegetables. The Dutch oven allows all the flavors to meld together perfectly for a satisfying Sunday meal.

Ingredients

• 1 lb paleo-friendly sausage (chicken or turkey sausage works well)
• 2 tbsp olive oil
• 1 onion, diced
• 3 cloves garlic, minced
• 2 cups kale, chopped
• 2 cups butternut squash, peeled and cubed
• 2 cups broccoli florets
• 1 can (14 oz) diced tomatoes, drained
• 2 cups chicken stock
• 1 tsp dried basil
• 1/2 tsp sea salt
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 350°F (175°C).
2. Slice the sausage into bite-sized pieces. Heat olive oil in a Dutch oven over medium heat and cook the sausage until browned. Remove and set aside.
3. In the same Dutch oven, sauté the onion and garlic until fragrant.
4. Add the butternut squash and cook for 5 minutes.
5. Add the broccoli, kale, drained tomatoes, and cooked sausage back to the pot. Pour in the chicken stock and season with basil, salt, and pepper.
6. Bring to a simmer, cover, and bake for 30-40 minutes, or until the vegetables are tender.
7. Serve warm and enjoy with a side of cauliflower rice or a simple green salad.

This stew is full of earthy flavors and has just the right balance of sweetness from the butternut squash and heartiness from the sausage. It’s an easy-to-make, paleo-friendly dish that’s perfect for a Sunday night.

Dutch Oven Paleo Shrimp and Vegetable Curry

This paleo shrimp and vegetable curry is a rich and vibrant dish that’s packed with protein and colorful vegetables. Cooked in a Dutch oven, it’s a comforting and healthy Sunday meal perfect for seafood lovers.

Ingredients

• 1 lb large shrimp, peeled and deveined
• 2 tbsp coconut oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 1 tbsp ginger, minced
• 1 red bell pepper, sliced
• 1 cup snap peas
• 1 cup coconut milk (full-fat)
• 2 tbsp red curry paste (ensure it’s paleo-friendly)
• 1 tbsp fish sauce (optional)
• 1 tsp turmeric
• 1/2 tsp sea salt
• 1/2 tsp black pepper
• Fresh cilantro for garnish
• Lime wedges for serving

Instructions

1. Heat coconut oil in a Dutch oven over medium heat. Add the onion and sauté until translucent, then add the garlic and ginger, cooking until fragrant.
2. Stir in the red curry paste and turmeric, cooking for 1-2 minutes.
3. Add the bell pepper and snap peas and cook for 3-4 minutes.
4. Pour in the coconut milk and fish sauce (if using). Bring the mixture to a simmer.
5. Add the shrimp to the Dutch oven and cook for 3-4 minutes, or until the shrimp turn pink and are cooked through.
6. Season with salt and black pepper and remove from heat.
7. Serve with a side of cauliflower rice and garnish with fresh cilantro and a squeeze of lime.

This shrimp and vegetable curry is an aromatic dish bursting with bold flavors. It’s a satisfying meal that balances sweetness, spice, and the rich, creamy texture of coconut milk.

Dutch Oven Paleo Chicken and Sweet Potato Chili

This hearty paleo chicken and sweet potato chili is perfect for a Sunday gathering. It’s loaded with protein and vitamins, featuring a perfect blend of spices for a warming, comforting dish.

Ingredients

• 1 lb chicken breast, diced
• 2 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups sweet potatoes, peeled and diced
• 2 cups diced tomatoes (canned, unsweetened)
• 2 cups chicken stock
• 1 tbsp chili powder
• 1 tsp cumin
• 1/2 tsp smoked paprika
• 1/2 tsp sea salt
• 1/2 tsp black pepper
• 1 cup chopped spinach or kale
• Fresh avocado slices for serving

Instructions

1. Heat olive oil in a Dutch oven over medium-high heat. Add the chicken breast and cook until browned on all sides. Remove and set aside.
2. In the same Dutch oven, sauté the onion and garlic until soft and fragrant.
3. Add the sweet potatoes, diced tomatoes, chicken stock, chili powder, cumin, smoked paprika, salt, and black pepper. Stir to combine.
4. Return the chicken to the Dutch oven and bring to a boil. Reduce the heat to low, cover, and simmer for 30-40 minutes, or until the sweet potatoes are tender and the flavors are well melded.
5. Stir in the chopped spinach or kale and cook for an additional 5 minutes.
6. Serve with slices of fresh avocado for a creamy complement to the chili.

This chicken and sweet potato chili is a healthy twist on a classic dish, perfect for a filling and nourishing Sunday dinner. The sweet potatoes add a touch of natural sweetness that pairs perfectly with the spices.

Dutch Oven Paleo Lamb Stew with Mint and Vegetables

This paleo lamb stew is rich, hearty, and perfect for a Sunday meal. It’s cooked slowly to allow the flavors of the lamb, herbs, and vegetables to meld together.

Ingredients

• 2 lbs lamb shoulder, cut into chunks
• 3 tbsp olive oil
• 1 onion, chopped
• 3 cloves garlic, minced
• 2 cups carrots, sliced
• 1 cup celery, chopped
• 1 cup turnips, peeled and diced
• 2 cups lamb or beef stock
• 1 tbsp fresh mint, chopped
• 1 tsp dried rosemary
• 1/2 tsp sea salt
• 1/2 tsp black pepper

Instructions

1. Preheat your oven to 325°F (165°C).
2. Heat 2 tbsp of olive oil in a Dutch oven over medium-high heat. Brown the lamb chunks in batches, then remove and set aside.
3. Add the remaining olive oil and sauté the onion and garlic until translucent.
4. Add the carrots, celery, and turnips to the pot and cook for 5 minutes.
5. Return the lamb to the Dutch oven and pour in the stock. Stir in the rosemary, salt, and black pepper.
6. Cover and transfer to the oven. Cook for 2-3 hours, or until the lamb is tender and the flavors are rich.
7. Stir in the chopped mint before serving.

This lamb stew is both comforting and full of flavor, perfect for a cozy Sunday. The mint adds a refreshing note that lifts the richness of the dish and ties all the ingredients together.

Note: More recipes​ are coming soon!