Paleo Pot Roast Slow Cooker Recipe - My Natural Family (2024)

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I always use the same easy Paleo crock pot roast recipe because it is easy and delicious! I am a big fan of using my crock pot and it’s also a pretty inexpensive meal if you get your meat on sale. I got my roast for under $11 and will use it for 2 meals. I think that is a pretty good deal for a family of 4!

Paleo Pot Roast Slow Cooker Recipe - My Natural Family (1)

I say to use a 2-3 pound chuck roast, but you can use a butt roast also. A 2-3 lb roast will probably get you8-12 servingsand I always have too much so I always cut my roast in half and freeze the other half. This works best for us, but I included ingredients to use for a full roast.

The gravy is really easy to make and you can easily make a gluten-free pot roast by using a gluten-free flour * or "Clean" by using whole wheat flour, spelt flour * or einkorn flour *. To make this Paleo, just use turnips instead of white potatoes and tapioca flour * or arrowroot starch * for the gravy.

It is the middle of December and here in Utah where we live it is normally very cold and snowy. There is usually so much snow all the time for months on and on. Well, it has only snowed twice this year and the amount of snow was very small compared to a normal Utah snow. I mean it hasn't snowed enough to send the kiddos out to build a snowman (which they have been wanting to build Olaf) or throw snowballs and just play in the snow!

As Christmas gets closer we are all hoping it will start to snow! I don't know about you guys and depending on where you live, it doesn't really feel like the holiday season until there is snow everywhere!

Not only has there not been any snow but it has been abnormally warm! I have been walking around in sandals and no jacket! This unheard of in December here in Utah! Where do you live? What is your winter normally like? Has it been snowing where you are? Comment below!

Don't get me wrong. I love my mom so much and she was really good at getting dinner on the table every night and they were mostly good home-cooked meals. But several of the meals were far from Clean.

I think she used cream of something soup several times a week. (I can't even stand to smell the stuff now). One of the things she did her best with was roast. But I HATED it. My dad loved it and my mom would make it for Sunday dinner a lot like it was some special dinner.

But it was soooo dry. I think half the problem was probably the cut and quality of the meat, but I know part of it was because she cooked it dry in the oven. I must confess though that part of the problem was the potatoes. I never met a potato I liked. There are a few ways I can tolerate a potato.

My grandma made me new potatoes with fresh peas and carrots and white gravy and I remember liking those. Some scalloped potatoes are ok and every once in a long while I used to like potato chips. Anyway, the fact that it was a dry roast along with potatoes didn't help anything.

When I was growing up, crockpots were not even close to the crock pots they make today. They took forever to cook anything and they were just not the same. So my Mom never used one. The crockpot is the best way by far to cook a roast that I know of.

It comes out moist, tender and juicy when you use my recipe. I didn't always put a beef stock on my roast, but once I tried it, I won't ever go back. It makes it so tender and juicy and not dry. It's like you can eat it with a spoon. So good. . .

Tips and Tricks

This recipe is extremely easy and the gravy is delicious because you use the drippings that have been cooking all day with the roast in the crockpot. This recipe is totally customizable too. I used russet potatoes, but it is also good with any kind of potato, like red, sweet, fingerling, etc. or you can mix it up and use something like parsnips to make it Paleo. Cut the vegetables in big chunks to keep them from getting super mushy.

And I really do recommend you try the gravy. You can either do it like the recipe shows below or put equal parts fat and flour in a saucepan and stir until it's melted and the flour is incorporated into the fat. Then slowly add a little broth at a time until it's the desired consistency. I have the best luck with this method to prevent clumps. (Use gluten-free flour, if necessary)

How to store this after it is cooked

I often have lots of leftovers of roast and used to wonder how to best store it - but not anymore! I usually put enough for one meal in the refrigerator or what I know we will eat in three days. Then I freeze the rest.

I find it best to freeze each thing individually - so I will freeze just the roast in individual 8-ounce freezer containers *, just the potatoes, and so on. That way I can heat them up for different lengths of time, different people can choose different serving sizes or not choose certain items, etc. I find that if I freeze it on the day I make it and reheat it in the microwave the roast tastes almost as good as the day it was made.

The potatoes and carrots don't fare quite as well - but if nothing else, they can be used as ingredients in other dishes like an upcoming beef stew so they aren't wasted. I also tend to make more roast than I know we will eat on purpose so we will have plenty of leftover roast in the freezer because I know my children will devour it, but try to cook just enough vegetables for one or two meals.

When you try this recipe let me know how you liked it. I hope you enjoy this dinner that is great to make in the morning and it will be ready for dinner time! Just throw it in the crockpot and do whatever you want all day!

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Recipe

Paleo Pot Roast Slow Cooker Recipe - My Natural Family (2)

Beef Roast Crock Pot Recipe

★★★★★5 from 57 reviews

  • Author: Rebecca Baron
  • Prep Time: 15 minutes
  • Cook Time: 330 minutes
  • Total Time: 315 minutes
  • Yield: 12 servings 1x
  • Category: Main Course
  • Method: Slow Cooker
  • Cuisine: Paleo
  • Diet: Gluten Free
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Description

This is a simple meal; it is simply a chuck roast with potatoes and carrots with a sauce over it.

Ingredients

Scale

  • 3 lbs Chuck Roast
  • 5 Potatoes (cut into chunks (parsnips for Paleo)
  • 1 Onion (cut into chunks)
  • 4 Carrots (cut into chunks)
  • 2 cups Beef Stock or broth
  • 2 cups Water
  • ½ tsp Garlic Powder
  • ½ tsp Onion Powder
  • ½ tsp Italian Seasoning
  • ¼ tsp Real Salt *
  • ¼ tsp Pepper

Instructions

  1. Prep: Cut all of the potatoes and onions into large chunks. Using large chunks (about 2 inches square) helps to make sure they don’t turn to mush in the slow cooker.
  2. Add Ingredients: Add the roast to the crockpot, then the rest of the ingredients. The roast should be covered in liquid so, if necessary, add water until it is covered.
  3. Cooking: Depending on your slow cooker and how fast it cooks will depend on the time. Mine is pretty hot so it took about 5 hours on high/10 hours on low. You will know it is done when you put a fork in it and it just falls apart.
  4. Serving: Once it is done remove the roast, potatoes, onions, and carrots and enjoy.
  5. Gravy: You can use the juice over your roast or you can make a gravy by putting it on the stove and bringing it to a boil while whisking in arrowroot starch * or cornstarch to the desired texture.

Notes

  • The cooking time varies greatly depending on the cut of meat, the quality of meat, the size of the roast, the brand of the slow cooker, how dry you like your meat, etc.
  • I often leave mine on high for up to 8 hours. But I also generally buy roast when it's on a good sale and stock up and freeze it and I buy grass-fed or other high-quality meat and it doesn't get nearly as tough and has more fat and it takes longer to break down.
  • So, of course, a frozen solid roast is going to take quite a while just to unthaw. But it's a good way to save money and afford higher-quality cuts of meat.
  • My slow cooker is also on the older side and I've heard that newer slow cookers cook at a higher temperature than old ones.
  • Check the roast an hour or so before the suggested cooking time and see if it's done to your liking earlier.

Keywords: Simple, Healthy

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Paleo Pot Roast Slow Cooker Recipe - My Natural Family (2024)

FAQs

Does pot roast get more tender the longer it cooks crock pot? ›

Yes, pot roast absolutely becomes more tender the longer it cooks. Roasts are generally made from tougher cuts of meat, such as chuck or brisket, which contain a lot of collagen, connective tissue, and fat. These tougher tissues require a long cooking time to break down and for the collagen to converts into gelatin.

Should pot roast be covered with liquid in slow cooker? ›

No, the roast does not need to be covered completely with liquid in slow cooker. As long as the roast has a little bit of water (1 cup) it has enough!

Do you have to brown pot roast before slow cooker? ›

1. Browning Is Better. Slow cooker recipes don't always instruct you to brown meat before adding it to the pot, but there are some advantages to doing so. If you sear meat to a crusty brown with a little oil in a hot skillet, the meat develops more complex flavors and improves the dish.

Why is my roast still tough in a slow cooker? ›

“Beef may be tough in the slow cooker if you haven't added enough liquid, or haven't cooked it for long enough,” Kristen Carli, M.S., R.D., owner of Camelback Nutrition & Wellness, tells SELF. “For cuts of meat, the fattier cuts are often the ones that get juicy and tender.

Should I put my crock pot on low or high for pot roast? ›

Place roast into crockpot and surround with vegetables. Combine beef broth and vegetable soup mix, then add to crockpot. Cover and cook on LOW 6-8 hours or HIGH 3-4 hours.

What is the difference between a crockpot and a slow cooker? ›

A slow cooker and a Crockpot are the same thing, essentially. A slow cooker is an appliance of which there are lots of brands. Crockpot is one brand of slow cooker. Crockpot popularized slow cookers when they launched their version in the 1970s.

Do potatoes go on top or bottom of meat in a crockpot? ›

Place firm, slow-cooking root vegetables like potatoes and carrots at the bottom of the crock and pile the meat on top. Set the heat level: A general rule of thumb is that cooking on the low setting (170 degrees F for most models) takes about twice as long as cooking on high (280 degrees F on most models).

Should vegetables be on top or bottom of roast? ›

By placing the protein at the bottom (closest to the heating element), and vegetables at the top, you can keep your plant parts a little more toothsome, while ensuring your meat is fall-apart tender.

Should you flip roast in a crock pot? ›

Cover and let cook for 6 hours on high heat, or 8 hours on low heat. If it's not falling apart, cook for longer so the collagen can break down. I like to flip once towards the end. Once you can tell it's falling apart / tender, turn the heat to low to let finish.

What happens if you don't sear a roast before slow cooking? ›

"Browning, or caramelizing, meat before putting it into a slow cooker isn't 100 percent necessary, but it is well worth the effort for the most flavorful and full-bodied end result," he says. "The caramelized surface of the meat will lend rich flavor and color to the finished dish."

Why do you put flour on a roast? ›

The idea behind coating meat with a sprinkling of flour before browning in a hot pan is pretty simple: Flour is full of starch that will caramelize quickly and give a deeper color and flavor. You most often see this technique called for in stews, where flour is used to thicken the cooking liquid.

When to add potatoes to pot roast? ›

Place the roast on top of the onions and season with the salt and pepper. Add 1/4 cup of the broth or water and bring to a simmer. Cover and simmer on low for 2 hours. Add the potatoes, carrots, and quartered onions and cover and slowly simmer for 1 hour longer.

Is roast better in the oven or crockpot? ›

Is roast better in the Crock-Pot or oven? It's delicious both ways. If you want to give your crock-pot a whirl, here's a slow cooker pot roast recipe for you. But pot roast is plenty easy to make in the oven!

What cannot be cooked in a slow cooker? ›

What not to put in a slow cooker
  1. Lean, tender cuts of meat. Lean, tender (and usually more expensive cuts) will actually become dry and tough if you cook them in a slow cooker! ...
  2. Meat with skin left on. ...
  3. Too much liquid. ...
  4. Delicate vegetables. ...
  5. Fresh herbs and spices. ...
  6. Milk and cream. ...
  7. Alcohol. ...
  8. Seafood.

Will my pot roast still be tender if I cook it on high? ›

Contrary to an already lean and tender piece of meat, which needs a shorter cooking time and dry, high heat, a chuck roast needs to cook for several hours in moist heat. In other words, low & slow to break down fat and tenderize the meat for that fall-apart doneness a good pot roast is known for.

Does cooking meat longer in a crock pot make it more tender? ›

Your meat will be juicier and more tender

The longer cooking time and the low heat complement each other perfectly. As a result, even though the meat is cooked for far longer, it doesn't dry out because the temperature is low. As a result, this is the best way to retain all the natural juices of the meat.

Why is my roast still tough after 7 hours? ›

There are several reasons why this could have happened even after so much cooking. First, your choice of a rump roast could be a factor since cuts from the hind quarter are very muscular and, since muscles are the most resistant to breaking, this cut is quite stubborn when it comes to becoming tender.

How long does it take for a roast to get tender in crock pot? ›

Place roast in the slow cooker and sprinkle soup mix on top. Add water, and scatter carrots, potatoes, onion, and celery on top. Cover and cook on Low for 8 to 10 hours.

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