I love, love, love this Company Pot Roast, it’s a regular on our weekly dinner menu!
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?!
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!
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!
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MORE EASY WEEKNIGHT DINNER RECIPES!
- Pot Roast Tacos
- Tasty Paleo Cuban Pork Roast
- Paleo Honey Mustard Chicken
- Easy Paleo Chili Verde
- Broccoli Chicken Casserole with Rice and Cheese
- PF Chang’s Copycat Mongolian Beef
- Gluten Free Blackened Fish Taco Bowl
- Carrot and Raisin Salad
- Easy Shepherd’s Pie
- Honey Mustard Baked Chicken
- 1 4lb boneless chuck roast
- 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
- 2 tbsp cornstarch (or arrowroot for paleo/whole 30)
- 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
- 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.
- 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
- Place the chuck roast on top of the vegetables and season well with salt and pepper.
- 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.
- 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.
- Pour over the beef stock and cook on the HIGH setting for 3 - 5 hrs.
- If you are cooking it in the oven it will probably take between 2.5hrs - 3.5hrs
- 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.
- When the meat is cooked, pour off the liquid from the pot roast and put it into a pan on the stove top.
- Add two tablespoons of cornstarch or arrowroot into a small bowl and mix with two tablespoons cold water.
- 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.
- 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.
- 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!
- 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.