This Slow Cooker Pot Roast is so easy to make, anyone can do it. It’s also Paleo, AIP, and Whole30 friendly, and perhaps the most tender meat you will ever taste.
There was a time when I would have snubbed my nose to a meal like this Slow Cooker Pot Roast because as some of you know, I used to hate eating any kind of meat. Whether it was red meat, chicken, turkey, you name it — I honestly didn’t like it and avoided it whenever possible.
It’s one of the reasons it took me so long to commit to a full Paleo diet. I couldn’t imagine cutting out grains and legumes (which I loooved) and replacing them with all these proteins I disliked. But with death knocking at my door and desperation in full swing, I finally made the leap into this healing, anti-inflammatory diet I’d heard about but was afraid to try.
It also didn’t help that I believed all the hype about red meat being inherently unhealthy and hard to digest. As I’ve come to learn, it’s one of the few foods that causes me no digestive distress whatsoever. Of course, there are two very important components to eating red meat in a healthy way: first, it’s important to eat grass-fed/grass-finished, pastured meat from a trusted, credible farm (i.e. try to avoid the factory farm stuff), and second, it’s important to pair your serving of meat with lots of veggies. In fact, many Paleo-ers try to follow the “three-quarter rule,” which encourages filling three quarters of your plate with veggies and one quarter with your animal protein. Luckily, I love veggies, so this is the easiest part for me! This Slow Cooker Pot Roast allows you to get in all your veggies in an easy, one-pot dish (yay!).
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As for finding quality pasture-raised meat, I love just about everything from US Wellness Meats. The farmers at US Wellness raise their animals in open pasture, using rotational grazing practices which are ideal for the environment and the health of the animals. Meanwhile, their meats are free of all the pesticides, hormones, and antibiotics that are found in grain-fed beef. Of course, if you can purchase from and support a trusted local farmer near you, that’s the most ideal. If you don’t have that option, ordering from US Wellness Meats is the next best thing. Everything is shipped frozen, and the quality is outstanding. We buy in bulk (sort of), store in our freezer, and defrost as needed.
Another reason I choose to include grass-fed, grass-finished beef in my diet is because it is nutrient-dense and high in omega-3’s and conjugated linoleic acid (CLA). CLA is an anti-inflammatory and has been found to be helpful in treating Crohn’s and other inflammatory conditions. CLA has also been found to lower LDL cholesterol and fight against various cancers and even bone loss (which is especially important for anyone who’s had to endure prednisone use, like me). CLA is naturally found most plentifully in grass-fed meat and dairy (just note that natural CLA found in ruminant animals is very different than the CLA found in most supplements).
(To learn more about the benefits of grass-fed, grass-finished beef, check out this comprehensive guide.)
Even though I made the leap and started incorporating pasture-raised beef into my diet, I still had that one dilemma: I had to make it palatable! This may not be an issue for a lot of people, but since I’m not a meat lover, it takes a special dish to get me to enjoy eating meat. Fortunately, this Paleo, AIP, Whole30 friendly Slow Cooker Pot Roast comes to the rescue. It’s so easy that it’s practically fool-proof, and it will produce the most tender, delicious roast every time.
I like to pair this Slow Cooker Pot Roast with brussel sprouts and carrots (I used rainbow carrots this time around). But I know brussel sprouts are one of those polarizing vegetables, so please use whatever veggies you prefer! I also keep it simple by using only AIP-friendly spices, so feel free to season it with whatever spices work for you. Either way, I’m pretty sure you’ll enjoy all this nutrient-dense, anti-inflammatory goodness.
- 3 lbs pasture-raised chuck roast (approximately)
- 2 cups carrots, chopped
- 16 oz brussel sprouts (about 20-30 brussel sprouts, washed and trimmed)
- 3-4 cloves garlic, roughly chopped
- ½ of a medium onion, roughly chopped
- ¼ cup fresh parsley, chopped
- 1 cup pastured bone broth
- unrefined mineral sea salt, garlic powder, and turmeric powder to taste
Season chuck roast with salt and garlic powder, then sear on all sides in a pan (optional, but recommended).
Place roast in slow cooker.
Add garlic, onion, parsley, carrots, brussel sprouts, and broth to slow cooker.
Season everything with salt, garlic powder, and turmeric powder.
Cover and cook on low for 7 hours or on high for 5 hours.
Jon Veniard says
Thanks for the recipe! My wife and I are trying out a few weeks of keto and this was delicious. We decided to add some of our Herbs de Provence as well. Yum!
Oh this is awesome! Thanks for sharing, Jon…I’m glad you both enjoyed it!