I am a big fan of using my crock pot and I always use the same easy Whole30 crock pot roast recipe because it is easy and delicious! 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 it gluten-free 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 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)
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!
You may also like these recipes:
Gluten-Free Roast Recipe Video
Easy Whole30 Pot Roast Crock Pot Recipe with Gravy
This is a simple crock pot 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
- Cuisine: Paleo
- 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
- 1/2 tsp Garlic Powder
- 1/2 tsp Onion Powder
- 1/2 tsp Italian Seasoning
- 1/4 tsp Real Salt
- 1/4 tsp Pepper
- First cut all of the potatoes and onions into large chunks. Using large chunks (about 2 inches square) makes sure they don’t turn to mush in the crock pot.
- First add the Roast to the crock pot, then the potatoes and onions and carrots (if used).
- Then add the seasonings over top.
- Next add the beef stock. The roast should be covered in liquid so add water until it is covered.
- Depending on your crock pot 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.
- Once it is done remove the roast, potatoes, onions, and carrots from the crock pot and enjoy.
- You can use the juice over your roast or you can make a gravy by putting it on the stove and bringing to a boil while whisking in arrowrootstarch 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.
So check the roast an hour or so before the suggested cooking time and see if it’s done to your liking earlier.
Keywords: beef roast, carrots, onions
Paleo Pot Roast Slow Cooker Recipes
I found 9 of my favorite Paleo roast crockpot recipes from my blog and some of the best Paleo bloggers out there and put them together on this post. Now you can have pot roast without the potatoes that still taste out of this world. Pot Roast with potatoes, carrots, and a yummy gravy sauce has always been one meal that my mom would make a lot.
Paleo crock pot roast recipes are always a favorite to throw in the crockpot while we are at church on Sunday’s and then have a meal waiting for us when we get back.
No two of the recipes are exactly the same and some have added ingredients to make them delicious and different. My oh, my how are you going to choose?
We hope you will like these recipes as much as we do.
1. Pork with a Sugar-Free Chimichurri Sauce – My Natural Family
Pork Roast – Olive Oil – Carrots – Onion – Real Salt – Chimichurri Sauce
This is my favorite way to make pot roast for three reasons. I cook it in the crockpot which always means it’s easy to make. I start cooking it just before I go to bed or low and it’s done for dinner the next evening. I always do this with a frozen roast because if you use a thawed out roast it will be cooked too much. The best reason I like this is that of the chimichurri sauce.
It’s divine, I could eat it on almost anything. In fact, I have tried it on a lot of things and it never fails. Don’t add the veggies the night before though. Sometimes I like my vegetables steamed and I don’t put them in the crock pot at all. It’s just personal preference but it’s really hard to get veggies in the crock pot at the right time and not cook them too much. My advice is “do it your way”.
2. Easy with Gravy – See Above
3. Balsamic – My Natural Family
Beef Stock – Maple Syrup – Balsamic Vinegar – Real Salt – Black Pepper – Fresh Rosemary – Garlic – Red Pepper Flakes – Bay Leaves
This pot roast is one of my family’s favorite meals. We have a lot of dietary restrictions in our family and a lot of Pickiness. This roast is one of the few meals that everyone in our family can and will eat. I love how the roast absorbs up the flavor of the balsamic vinegar sauce. I also love the combination of tangy sweetness. I really like to soak up whatever carb I’m eating with it with the sauce. I’ve been known to just inhale the smell of the sauce. It’s so yummy.
4. Beef and Veggies – Real Simple Good
Bone Broth – Sweet Potatoes – Celery – Carrots – Onion – Onion Powder – Garlic Powder – Paprika – Real Salt – Black Pepper
I think it’s interesting how different peoples taste differs. Some people just love their vegetables soft and mushy like these pictured here. If that’s you great. Now, I enjoy it when it’s a little more hard and not falling apart. Ya, like the blogger, says this is more like a stew without the liquid.
When I make pot roast I like to add the vegetables an hour or two before it is finished cooking. That way the veggies are so soft and smushed. But like I say, easy to his own. I’ve also been known to cook the sweet potatoes and carrots separately like in my steamer just before we eat. I suppose that way the flavors don’t blend together as well, but I just don’t like eating mush. Never have liked mush.
5. Balsamic – Joy Food Sunshine
Olive Oil – Garlic Powder – Onion Powder – Real Salt – Black Pepper – Balsamic Vinegar – Honey – Honey Mustard – Broth – Tapioca Flour
I love meals that take very little prep time and are still delicious and healthy main dishes. I like to cook but I don’t like to spend a lot of time doing it. I have 4 kids and I just don’t have the time for it. That’s why I love my crockpot so much. The pot does all the work for me.
6. Alton Brown’s – Worthy Pause
Real Salt – Cumin – Olive Oil – Onions – Garlic – Tomato Juice – Balsamic Vinegar – Green Olives – Raisins
You may or may not know that I really don’t like raisins that are cooked unless they are in cookies. In cookies, they aren’t plump and soft and soggy. That’s what I don’t like about them. On the other hand, I like the flavor. What I do adore is green olives. I never had them until I was married.
What I like about this recipe is, after it’s cooked you are supposed to take most, but not all of the sauce including the raisins and olives and put it in the blender and then pour it back over the top of the roast. That way you get all of the flavors without the texture. That sounds like a really good idea to me. I can eat my plump raisins blended. I may just pick some of those raisins out before I blend it too.
7. Cilantro Lime Pork Shoulder – Strictly Delicious
Fresh Cilantro – Fresh Mint – Lime – Garlic – Olive Oil – Real Salt – Pork Shoulder
I find this recipe very interesting. It’s a lot like my own pot roast above with chimichurri sauce. But this time basically Lina says to marinate the roast in the sauce and then she cooks the roast in the sauce. It’s also made with a pork roast instead of beef roast. That makes a big difference too. I think it’s an interesting concept though.
8. 2-Ingredient Pepperoncini Beef – Health Starts in the Kitchen
Beef Chuck Roast – Peperoncini Peppers
Now, this has to be the easiest and the prettiest roast I’ve ever seen or heard of. Think about it though. The peppers are probably sitting in some kind of vinegar solution. You know how vinegar marinates meat and makes it nice and tender. Just imagine how much flavor those peppers are going to add to the meat.
I think it’s so pretty too. Have fun with this one. Meaning, have fun for the rest of the day because you won’t have to do anything else to make dinner. That is unless you want a side dish to go with it.
9. Tuscan Rump – Taryn Whiteaker
Olive Oil – Mushrooms – Onion – Garlic – Chicken Broth – Tomato Sauce – Tomato Paste – Italian Seasoning
When I first looked at the picture of this meal I wasn’t very impressed. But then I got to looking at the ingredients. I like that it looks so easy to make. Most of the ingredients come out of a can or a package and yet, this roast is still Paleo. Now that’s a big deal! I also like how it has tomato flavored sauce on it. Growing up we hardly ever had a roast with red tomato sauce on it. I like that idea. It’s an Italian flavoring and I’m Italian. So why wouldn’t I like this?