Name: Easy Slow Cooker Pot Roast (Whole30, Paleo)
Prep time: 15 min
Cook time: 8 h
Total time: 8 h 15 min
Yield: 6-8
Cuisine: American
Ingredients: 3-4 pound grass-fed boneless chuck roast- well marbled with fat; 2 teaspoons sea salt; 1 teaspoon black pepper; 2 tablespoons ghee, grass-fed butter or tallow; 1 pound carrots, peeled and cut into 2" chunks; 1 medium yellow onion, sliced; 1 pound baby gold potatoes; 3-5 stalks celery, cut into 2" pieces; 1 tablespoon thyme; 3 garlic cloves, minced; 1/2 tablespoon sea salt; 2 cups beef broth; 2 tablespoons tapioca starch or arrowroot starch; 3 tablespoons beef broth

Description

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.

Scale

Ingredients

3–4 pound grass-fed boneless chuck roast– well marbled with fat
2 teaspoons sea salt
1 teaspoon black pepper
2 tablespoons ghee, grass-fed butter or tallow
1 pound carrots, peeled and cut into 2” chunks
1 medium yellow onion, sliced
1 pound baby gold potatoes
3–5 stalks celery, cut into 2” pieces
1 tablespoon thyme
3 garlic cloves, minced
1/2 tablespoon sea salt
2 cups beef broth

For gravy (optional) :

2 tablespoons tapioca starch or arrowroot starch
3 tablespoons beef broth

Instructions

Season roast on all sides with sea salt and black pepper.
Heat oil in a large skillet over medium-high heat. Once skillet 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.

Equipment

Slow Cooker

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Notes

Store in a air-tight glass container for up to 1 week in the fridge.
Reheat in the microwave in a microwave safe container.
Freeze this dish in a freezer safe container for up to 3 months.

Category: Main Dish
Method: Slow Cooker
Cuisine: American

Keywords: beef roast, chuck roast, paleo pot roast, whole30 pot roast, healthy pot roast, pot roast recipe, pot roast with vegetables, crock pot roast with potatoes and carrots