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By: Sarah Anderson

It’s officially slow cooker season! We created this delicious slow-cooker pot roast recipe for cooler temperatures. The ingredients are simple, but allow for amazing flavor to come through in the beef and vegetables. Best of all, there are no grains, gluten, dairy or sugar in this pot roast, making it a great meal for those following Whole30 or Paleo diets.

When making this slow cooker pot roast, be sure to look for grass-fed chuck roast. Beef chuck is a cut of beef that comes from the shoulder of the cow, making it a more tough cut of meat, which is why it’s perfect for cooking low and slow, like in a slow cooker.

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The best way to make pot roast and to get the most flavor out of the beef is to actually sear the meat all along the outside before placing it in the slow cooker. This browning will give the meat lots of flavor while it cooks with the rest of the ingredients. Be sure to season with salt and pepper to your preferred taste before searing in a separate pan.

Along with chuck roast, you will need garlic, onion, celery and carrots that can be served alongside the pot roast or paired with a cauliflower or vegetable mash. Red wine vinegar is used to tenderize the meat and give a more robust flavor. Our Beef Bone Broth Collagen is the perfect add-in for this Paleo pot roast recipe. It is organic and grass-fed and can be mixed in water to replace a liquid bone broth. Be sure to garnish with fresh chopped parsley!

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Serve this slow-cooker pot roast on a cool, winter night for some cozy eats. It’s a perfect make-ahead meal you can forget about during the day since it’ll be ready for you that night. This recipe makes a large portion, so it is great for meal prepping for the week ahead as well.

slow cooker pot roast recipe

Slow Cooker Paleo Pot Roast

Yields 8 servings

Ingredients:

  • 2 lbs. chuck roast
  • Salt, to taste
  • Pepper, to taste
  • 2 cloves garlic, minced
  • 1 onion, chopped
  • 2 C celery, chopped
  • 4 carrots, chopped
  • 2 C water
  • 2 scoops Beef Bone Broth Collagen
  • ¼ C red wine vinegar
  • Fresh parsley, for garnish

Directions:

  1. Heat a large pan over medium-high heat. Season beef chuck with salt and pepper generously, then sear the meat on all sides until it is nicely browned.
  2. Place all ingredients in the slow cooker, except the fresh parsley, and cook on high for at least 5 hours.
  3. Garnish with fresh parsley and serve with mashed cauliflower or on its own.