This easy slow cooker pot roast is the perfect weeknight dinner!Let the slow cooker do the work and you’ll have tender, fall-apart pot roast and hearty vegetables all topped with a simple gravy.Whole30 and Paleo too!
WHY YOU’LL LOVE THIS SLOW COOKER POT ROASTRECIPE
It’s easy to make and feeds a crowd!
The slow cooker does all the work for you! Put the roast in the crock pot before work and you’ll come home to a hearty dinner.
It’s a classic recipe that everyone loves, even picky eaters!
This pot roast recipe is healthy, and made with whole food ingredients. It’s Whole30 compliant and paleo friendly too!
HOW TO COOK WHOLE30 POT ROAST IN SLOW COOKER
With just four easy steps, this healthy pot roast recipe is so easy!
Brown roast on all sides– make sure to get even the smaller sides of the roast.
Cover and cook on low for 8-9 hours– If you are in a hurry, you could also cook on high for 5-6 hours, however for the best roast, I recommend cooking it on low for a longer amount of time.
Shred the roast– I used two forks to shred the roast in the crock pot. You can also transfer the roast to a plate with tongs and shred.
Make the gravy (optional)– I don’t usually make gravy with mine (yes, the roast is that good on it’s own with some broth).
POT ROAST Q & A:
WHAT IS THE BEST MEAT FOR THIS WHOLE30 & PALEO POT ROAST?
Tougher cuts of meat work best for pot roast. All three cuts of meat below will work great. Read more about the best cuts of meat for pot roast here.
I got my boneless chuck roast from a local farmer. It is grass fed and grass finished. This is the highest quality of meat you can get.
Chuck– look for chuck roast, boneless chuck roast, or chuck shoulder pot roast. I used boneless chuck roast for this recipe. Look for a roast that is marbled with fat throughout the roast. This will give a more moist and juicy roast with more flavor than one without a lot of fat.
Brisket– Make sure to slice against the grain of the meat once cooked
Round– look for rump roast or bottom round roast
WHAT VEGGIES CAN I PUT IN?
Carrots, parsnips, russet potatoes, gold potatoes, onions, red potatoes, sweet potatoes or squash all pair great when slowly cooked with chuck roast.
DO YOU HAVE TO BROWN THE ROAST BEFORE PLACING IT IN THE CROCK POT?
Yes! Browning the roast in the skillet is a must before adding it to the slow cooker. The end product gives the roast a caramelized surface that falls apart with minimal effort when shredding.
DO YOU ADD WATER WHEN COOKING A ROAST IN THE CROCK POT?
I recommend adding 2 cups beef broth or water to the slow cooker before cooking. If you prefer more liquid with your roast add 3-4 cups.
WHY IS MY ROAST IS STILL TOUGH AND NOT SHREDDING AFTER COOKING FOR PROPER TIME?
If your roast is still sticking together and does not easily shred, than it is not done enough. Cook for longer until the roast easily shreds and falls apart in the slow cooker.
Season roast on all sides with sea salt and black pepper.
Heat ghee in a large skillet over medium-high heat. Once oil is hot, add the roast and cook until golden brown, about 4-5 minutes on each side.
Place carrots, onion, baby gold potatoes, and celery into the bottom of a 6-quart slow cooker. Lay the roast on top, and add the thyme, garlic, sea salt, and beef broth.
Cover, and cook the roast for 8-9 hours on low setting, or until meat easily shreds and is tender.
Transfer roast to a plate and shred with two forks. Cut potatoes if desired. Season with salt and pepper until you reach desired flavor.
If you want to thicken the broth to make gravy, pour the broth from the slow cooker into a small saucepan. Heat over medium-high heat. In a small bowl, whisk tapioca flour with 3 tablespoons of beef broth then pour into sauce pan. Simmer for 1-2 minutes, stirring constantly.