I love my Paleo Pot Roast, it’s a regular on our weekly dinner menu!
How to cook Paleo Pot Roast in the Oven
The first thing you need to do to make this paleo pot roast in an oven, is to find a large oven proof pan with a lid, such as a Dutch Oven.
Then you’re going to brown the meat in a little oil, over a medium high heat, to get a great sear on each side. While you are doing that preheat your oven to 350F.
Then you’re going to remove the meat and put it on a plate, while you add in the prepared small potatoes (or sweet potatoes),carrots, and celery sticks to the pan.
Now, place the meat on top of the vegetables and garlic, and tuck the thyme and bay leaves along the sides of the meat, add any remaining carrots and potatoes alongside the meat.
Pour over the beef broth, season, and cook it in the oven for about 2.5hrs – 3.5hrs, until it is just tender.
How to make a Paleo Pot Roast in your Slow Cooker
Pot roast is a pretty full proof dinner, you just throw it all in the slow cooker and go!
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’m not convinced that browning a pot roast before you slow cook it makes much of a difference in the end, but if you want to do that first you can brown it on all sides in a wide pan on the stove.
I prefer to add the prepared small potatoes, carrots, and celery sticks underneath the meat in the slow cooker, so it’s not totally immersed in the beef stock.
As before, I add in the bay leaves and thyme tucked in at the side of the meat, and any remaining vegetables to your slow cooker.
If you want to cook sweet potatoes instead of regular potatoes with it, then I recommend adding them in the last hour of cooking, or simply steaming or boiling them on the stovetop (they cook quickly) and then mash them with lashings of butter and serve them alongside the meat.
How to Make Paleo Gravy
The gravy is very easy to make. If you can’t find any Whole30 or Paleo compliant Beef Broth then I would just use water instead, you’ll still get a nice flavored broth for your gravy by the time the meat is cooked.
First, pour off the broth from the cooked pot roast and put it into a pan on the stove top. Then mix the arrowroot with two tablespoons cold water. (You can use cornstarch if you are not Paleo/W30)
Add half the arrowroot 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 starch mixture.
If you are using arrowroot it will thicken it just like cornstarch will, but I have found it can sometimes create lumps in the gravy, if that happens simply pour the gravy back through a sieve, and serve!
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MORE EASY WEEKNIGHT DINNER RECIPES!
- Pot Roast Tacos
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- Easy Paleo Chili Verde
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- PF Chang’s Copycat Mongolian Beef
- Gluten Free Blackened Fish Taco Bowl
- Carrot and Raisin Salad
- Easy Shepherd’s Pie
- Honey Mustard Baked Chicken
Whole30 & Paleo Pot Roast!
The ultimate in easy slow-cooked comfort food, this Whole30 & Paleo Pot Roast will be sure to please your whole family!
- 4 lb boneless chuck roast 1.81 kg
- 1 cup gluten free beef stock * see notes for whole30/paleo 250mls - or water
- 2 onions, quartered
- 3 large carrots peeled
- 2 celery sticks cut into pieces
- 1 sprig of thyme, or oregano
- 2 leaves bay leaves
- 2 cloves garlic crushed
- 2 tbsp arrowroot or cornstarch if not paleo
HOW TO COOK PALEO POT ROAST IN THE OVEN
Preheat your oven to 325F
Use a large oven proof pan with a lid, such as a Dutch Oven. Add a little oil over a medium/high heat and sear each side of the chuck roast.
Briefly remove the meat to a plate, and add the prepared vegetables, garlic and herbs to the base of the pan, and add the meat back on top, then pour over the beef broth or water, season with salt and pepper.
If you want to cook this with sweet potatoes instead of regular potatoes, I would either add them (peeled, and cut into pieces) during the last hour or so of cooking. Or if you want to serve the meat over mashed sweet potatoes, then simply boil or steam them separately, and mash with lots of butter.
It will take between 2.5 - 3.5hrs to cook this in the oven, depending on the size of your meat and the oven temperature.
HOW TO COOK PALEO POT ROAST IN A SLOW COOKER
If you want to brown the meat first, add a little oil to a large pan over a medium/high heat and sear each side of the chuck roast. This step is optional for slow cooking.
If you prefer to use sweet potatoes instead of regular potatoes then I would cook them separately, and then mash them with butter.
They will disintegrate in the slow cooker if you cook them along with the meat. Alternatively, you can add the peeled, chopped sweet potatoes during the last hour of slow cooking.
Cook the meat on the HIGH setting for 3 - 5 hrs, or on the LOW setting for 6-8hrs, or until done.
HOW TO MAKE THE GRAVY
After the meat is cooked, pour off the broth from the pot roast and put it into a pan on the stove top.
Add two tablespoons of arrowroot for Paleo/W30, (or cornstarch if you are not Paleo/w30) into a small bowl and mix with two tablespoons cold water.
Add half the arrowroot or cornstarch liquid mixture to the pan with the gravy (while it's off the heat) and stir it in. Then cook it on a medium heat until the gravy is thickened. if you need it thicker add some more of the starch mixture and proceed as before.
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, and serve.
- I have found it hard to find store bought paleo or whole30 beef broth for this recipe. You can use water as an alternative, it won't be quite as rich but it will work well, or you could, of course, use your own home made beef broth.
- One last thing, I have found that you can easily overcook a pot roast even in a slow cooker. 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!