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!
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 you 8-12 servings and 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!
Crock Pot Roast Recipe with Potatoes, Carrots and Gravy
This is a simple Whole30 pot roast meal; it is simply a chuck roast with potatoes and carrots with a sauce over it.
- 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
- 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
- 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.
- 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.
- 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.
- Serving: Once it is done remove the roast, potatoes, onions, and carrots and enjoy.
- 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.
- 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