Company Pot Roast (Gluten Free, Paleo, and Whole 30)

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I love, love, love this Company Pot Roast,  it’s a regular on our weekly dinner menu!

This Company Pot Roast is the one of the BEST I've ever tasted! It's so easy to make and the slow cooker does all the work for you! | gluten free | paleo | whole 30 |

Paleo Company Pot Roast

Back in the day before I was gluten free and not long after we had moved to the USA, I was served a pot roast made with canned soup and packet of soup mix, you know the one.

I have to admit the gravy tasted pretty nice, but I wasn’t really thrilled about adding all the unpronounceable ingredients
to a nice piece of meat, so I don’t make it that way.

This recipe has very simple ingredients but is no less tasty than the recipe made with canned soup, and it happens to be gluten free, Paleo and Whole30 compliant, pretty great right?!

This Company Pot Roast is the one of the BEST I've ever tasted! It's so easy to make and the slow cooker does all the work for you! | gluten free | paleo | whole 30 |

Really a pot roast is a pretty full proof dinner, you just throw it all in the slow cooker and go. In the interests of full disclosure I should tell you that I have had a couple of epic slow cooker failures, my most common one is forgetting to plug it in and then coming home hours later expecting dinner to be ready, so don’t make that mistake!

And it’s a myth that you can leave things in the slow cooker for as long as you like, too long and the meat will usually become stringy and tasteless, but if that happens you’ll at least have a great tasting gravy to smother the overcooked meat in!

This Company Pot Roast is the one of the BEST I've ever tasted! It's so easy to make and the slow cooker does all the work for you! | gluten free | paleo | whole 30 |

I served this over mashed sweet potatoes with lashings of gravy, it was superb, even if I do say so myself 🙂 My family agrees so I’ve  made it twice already this week, and I already have it planned to make again next week.

Every time I make it I’m blown away by how such a simple meal that requires minimal effort and zero cooking skills (the slow cooker does all the cooking for you) can taste so good!

*This post may contain Amazon affiliate links*

This Company Pot Roast is the one of the BEST I've ever tasted! It's so easy to make and the slow cooker does all the work for you! It's gluten free, paleo and Whole30  






Company Pot Roast
Prep time
Cook time
Total time
The ultimate in easy slow cooked comfort food, this Company Pot Roast will be sure to please your whole family!
Recipe type: Main Course
Cuisine: American
Serves: 6
  • 1 x 4lb boneless chuck roast, trimmed
  • 250 mls / 1 cup gluten free beef stock * see notes for whole30/paleo
  • 2 onions
  • 1 lb small potatoes or Sweet potatoes
  • 1lb carrots, peeled
  • 2 celery sticks, cut into pieces
  • 1 sprig of thyme
  • 3 bay leaves
  • 2 garlic cloves, crushed
  • salt
  • pepper
  • 2 tbsp cornstarch (or arrowroot for paleo/whole 30)
  1. You can make this in a slow cooker, or in a dutch oven. If you want cook it in the oven you will need to preheat it to 325f
  2. If you prefer to brown the meat you can go ahead and do that, however in my experience if you are cooking it in a crockpot then it doesn't make a whole lot of difference by the time the meat is cooked.
  3. Prepare the onions by peeling them and cutting into quarters then place them in the bottom of the crockpot along with half of the unpeeled washed potatoes, celery and the crushed garlic
  4. Place the chuck roast on top of the vegetables and season well with salt and pepper.
  5. tuck the thyme and bay leaves along the sides of the meat, then put the carrots and remaining potatoes along side and on top of the meat.
  6. If you prefer to use sweet potatoes instead of regular potatoes then I would peel and boil them separately and then mash them, they are likely to turn to mush in the slow cooker if you cook them with the meat.
  7. Pour over the beef stock and cook on the HIGH setting for 3 - 5 hrs.
  8. If you are cooking it in the oven it will probably take between 2.5hrs - 3.5hrs
  9. It really depends on your slow cooker how long it will take to cook it, the newer slow cookers (made in the last three years or so) tend to run hotter than older models so you might want to check the meat after three hours.
  10. When the meat is cooked, pour off the liquid from the pot roast and put it into a pan on the stove top.
  11. Add two tablespoons of cornstarch or arrowroot into a small bowl and mix with two tablespoons cold water.
  12. Add half the cornstarch liquid to the pan with the gravy and stir on a medium heat until the gravy is thickened, if you need it thicker add some more of the cornstarch mixture.
  13. If you are using arrowroot it will thicken it just like cornstarch will, but I have found it can sometimes create gloopy lumps in the gravy, if that happens simply pour the gravy back through a sieve.
  14. One last thing, I have found that you can easily overcook a pot roast. What typically happens is that the meat can become dry, stringy, and lose flavor as all the flavor goes from the meat into the liquid, so you end up with pretty tasteless meat and a fabulous gravy!
  15. The trick is to know your slow cooker and check the meat when you think it might be done, once its just soft and you can pull it apart it's done.
* I have found it hard to find store bought paleo or whole30 beef broth for this recipe. you could just use water as an alternative, it won't be quite as rich but it will work, or you could of course use your own home made beef broth.

This Company Pot Roast is the one of the BEST I've ever tasted! It's so easy to make and the slow cooker does all the work for you! It's also gluten free, paleo and Whole30


  1. says

    Yes, I’m really bad at overcooking slow cooker meals! Many recipes overestimate the time it takes to cook meat in a slow cooker, at least the way I like it!

  2. April says

    The pictures look very different from your list of ingredients. I don’t see any onions, celery or carrots in the picture

    • says

      Hi April,
      You’re right there’s not onions, celery, or carrots in the picture of the cooked pot roast as my personal preference is that I don’t usually eat the vegetables (with the exception of potatoes) that have been cooked with the pot roast as they are really soft after cooking for a couple of hours and most of the flavor has gone into the gravy, I served mine over mashed sweet potatoes instead.

  3. Amanda says

    This looks delicious – definitely putting into my menu plan this week. One thing though… usually if you’re paleo, potatoes are a no-no. Essentially, white potatoes aren’t paleo because they’re starchy vegetables and have a high glycemic index.

    • says

      Thanks Amanda! I know there’s a lot of back and forth on whether potatoes are paleo and it really depends what Paleo expert you ask, even Mark’s Daily Apple hasn’t ruled them out and they are now approved on the Whole30 diet too. My take is that eating them like this with meat and other vegetables means that the glycemic load is reduced so it’s not an issue for most people, but if it is they can easily swap them for another vegetable.

  4. Jake says

    I was excited as I read the buildup to the recipe, only to find that this is absolutely NOT whole30 compliant. No cornstarch. And I’ve yet to find a beef broth on the market that is compliant.

    • says

      Hi Jake, I’m sorry you’re disappointed with the recipe. I know cornstarch is not paleo or whole30 compliant which is why I list arrowroot as an alternative. I agree that it’s hard to find whole30 compliant broth on the market, I tend to just make my own when I’m following whole30.

  5. April says

    Hi, this looks very good. Could I sub veggie or chicken broth instead of beef? Doing whole 30 and it is hard to find the right beef broth. Thanks.

    • says

      Hi April, I hear you on the beef broth, I found it hard to find any when I was on whole30 and ended up making my own but I know that’s a bit of a pain to do. I think chicken broth would *probably* be ok but I’ve never used it with pot roast. You could just use water but it may not be quite as rich as using beef broth but it will still taste great with all the other flavors in there, I’ve made it with water many times.

  6. Stephanie says

    Would it be possible to cook this longer on low? I would love to leave it while I go to work and 3-5 hours is not long enough.

    • says

      Hi Stephanie, I think it would be possible to cook it on low, I probably wouldn’t let it go more than 8hrs before you check it if that’s possible. I have two large slow cookers, one is about 8 years old, the other I bought in the last three years. The newer one cooks at a hotter temp and so the meat is done a good bit quicker, so cook time depends on your slow cooker. I sometimes think slow cookers can overcook things if left too long and the meat can end up a little dry and stringy even on a low setting, but how long it will take before that happens varies depending on the size of the meat and your slow cooker. I would try it though and see how it goes! 🙂

    • Lauren says

      Stephanie, have you tried this recipe on the low setting? I’m thinking about making this as a surprise for my boyfriend’s birthday, but I’m at work all day and don’t want it to overcook and ruin the birthday dinner! I’m just curious if you’ve had success with this. Any help/tips are appreciated!

  7. Shelly says

    This sounds delicious. So I’m wondering about the potatoes. Are the small potatoes in the recipe sweet potatoes? Do you put the sweet potatoes in with the roast and then mash them up after? Thanks!

    • says

      Hi Shelly, I’m sorry for the confusion about the potatoes, I updated the recipe. You can do either. If you do sweet potatoes I would boil them separately and mash them, I would be afraid they would just turn to mush if you cook them with the meat, regular small potatoes are fine in the slow cooker though.

  8. Joanna Hodges says

    Just found out about your blog, and I’m so excited to try some new recipes! I made this roast the other night, and we all loved it!

    • says

      Hi Joanna!! Thank you for taking the time to comment here, I really appreciate it and I’m thrilled that you liked the recipe! I think a Pot Roast was the first meal we had after we moved to the USA when someone invited us over to their home 🙂

  9. says

    This looks delish!! I cannot wait to try. I make something very similar to this all the time but never thought of using the drippings and thickening for a yummy gravy!

    • says

      Hi Erika, I’m sorry it wasn’t very clear I’ve updated it a little, it’s one 4lb roast, but you could use any roast size between 3-5lbs and it would work just fine.

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