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This easy Whole30 Pot Roast cooks in the slow cooker with carrots, potatoes, celery, and savory seasonings. It's gluten free, Paleo, and dairy free too!
I might be biased but this is the best healthy crockpot pot roast recipe. Not only is it Paleo, gluten free, Whole30, and dairy free, it's easy to make and so full of flavor.
I love recipes that take minimal work and that you can put together quickly. Cooking this pot roast in a crockpot or a dutch oven for hours really brings out the flavors and makes the vegetables so tender! As soon as fall hits this pot roast and my bison shepherd's pie (which is also Whole30 and Paleo friendly) are always my go-to's.
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Ingredients
Substitutions
Here are some easy substitutions for some of the ingredients.
- Chuck roast- Using a chuck roast is best for pot roast, but you can use a bottom round, top round, or even brisket if you can't find chuck roast
- Potatoes- I love using Yukon gold potatoes but sweet potatoes or parsnips would be great in this recipe
- Beef broth- If you don't have beef broth you can substitute chicken broth but you won't get the same rich beef flavored gravy
- Arrowroot flour- Tapioca flour can be substituted instead
- Thyme- If you don't have fresh thyme then you can use two teaspoons of dried thyme.
Step by step
Crock Pot
- Cut the chuck roast into one and a half inch cubes, place in a large mixing bowl, and sprinkle the arrowroot flour over the top
- Mix the chuck roast and arrowroot flour until the meat is fully coated
- Add avocado oil to a large saute pan and heat to medium heat
- Add the chuck roast pieces in a single layer to the saute pan and sear for 3-4 minutes a side or until all sides are browned but the meat isn't fully cooked then set aside
- Chop the potatoes, celery, carrots, and onion and add to the crockpot
- Add the chuck roast on top of the vegetables in the crockpot
- Mince the garlic then whisk together the beef broth, dijon mustard, garlic, thyme, coconut aminos, salt, and pepper
- Add the gravy mixture to the crockpot, cover and cook on low for 8 hours or high for 4 hours
Dutch oven
- Cut the chuck roast into one and a half inch cubes, place in a large mixing bowl, and sprinkle the arrowroot flour over the top
- Mix the chuck roast and arrowroot flour until the meat is fully coated
- Add avocado oil to a large dutch oven and heat to medium heat
- Add the chuck roast pieces in a single layer to the dutch oven and sear for 3-4 minutes a side or until all sides are browned but the meat isn't fully cooked then set aside
- Chop the potatoes, celery, carrots, and onion and add to the dutch oven
- Add the chuck roast on top of the vegetables in the dutch oven
- Mince the garlic then whisk together the beef broth, dijon mustard, garlic, thyme, coconut aminos, salt, and pepper
- Add the gravy mixture to the dutch oven, cover, and cook on low for 8 hours
Frequently asked questions
The best cut of meat for a slow cooker pot roast is chuck roast. You can also use top round, bottom round, or even brisket.
You don't have to brown the roast before putting it in the crockpot, but it won't have the same texture or lock in the flavor. I highly recommend you brown the meat first.
Your liquid does not need to cover the pot roast when cooking it in the crockpot. This recipe only calls for ½ cup of beef broth which ends up being the perfect amount.
If your pot roast is tough then you need to let it cook for longer to get nice and tender.
Notes
If you want your chuck roast to be shredded instead of in chunks, then you will follow all the same steps except you will brown the chuck roast whole instead of in pieces.
Storing/reheating
Store in an airtight container in the refrigerator for up to 5 days.
I reheat this in the microwave when I am in a hurry but you can reheat it on the stovetop on low for 10 minutes then serve.
Looking for more Whole30 recipes? Check these out...
Recipe
Whole30 Pot Roast
Ingredients
- 1 pound Chuck Roast
- 2 tablespoon Arrowroot Flour
- 2 tablespoon Avocado Oil
- 3 medium Carrots chopped
- 3 medium Celery Stalks chopped
- 3 medium Yukon Gold Potatoes chopped
- ½ Onion diced
- ½ cup Beef Broth
- 2 teaspoon Dijon Mustard
- 1 tablespoon Coconut Aminos
- 2 cloves Garlic minced
- 2 tablespoon Fresh Thyme minced
- 1 teaspoon Salt
- 1 teaspoon Pepper
Instructions
Crockpot
- Cut the chuck roast into one and a half inch cubes, place in a large mixing bowl, and sprinkle the arrowroot flour over the top
- Mix the chuck roast and arrowroot flour until the meat is fully coated
- Add avocado oil to a large saute pan and heat to medium heat
- Add the chuck roast pieces in a single layer to the saute pan and sear for 3-4 minutes a side or until all sides are browned but the meat isn't fully cooked then set aside
- Chop the potatoes, celery, carrots, and onion and add to the crockpot
- Add the browned chuck roast on top of the vegetables in the crockpot
- Mince the garlic then whisk together the beef broth, dijon mustard, garlic, thyme, coconut aminos, salt, and pepper
- Add the gravy mixture to the crockpot, cover, and cook on low for 8 hours or high for 4 hours
Dutch Oven
- Cut the chuck roast into one and a half inch cubes, place in a large mixing bowl, and sprinkle the arrowroot flour over the top
- Mix the chuck roast and arrowroot flour until the meat is fully coated
- Add avocado oil to a large dutch oven and heat to medium heat
- Add the chuck roast pieces in a single layer to the dutch oven and sear for 3-4 minutes a side or until all sides are browned but the meat isn't fully cooked then set aside
- Chop the potatoes, celery, carrots, and onion and add to the dutch oven
- Add the chuck roast on top of the vegetables in the dutch oven
- Mince the garlic then whisk together the beef broth, dijon mustard, garlic, thyme, coconut aminos, salt, and pepper
- Add the gravy mixture to the dutch oven, cover, and cook on low for 8 hours
EQUIPMENT NEEDED
- Crockpot
- Dutch oven
Notes
- Chuck roast- Using a chuck roast is best for pot roast, but you can use a bottom round, top round, or even brisket if you can't find chuck roast
- Potatoes- I love using Yukon gold potatoes but sweet potatoes or parsnips would be great in this recipe
- Beef broth- If you don't have beef broth you can substitute chicken broth but you won't get the same rich beef flavored gravy
- Arrowroot flour- Tapioca flour can be substituted instead
- Thyme- If you don't have fresh thyme then you can use two teaspoons of dried thyme.
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