Slow Cooker Whole30 Pot Roast
This easy Whole30 Pot Roast cooks in the slow cooker with carrots, potatoes, celery, and savory seasoning. It's gluten free, Paleo, and dairy free too!
Ingredients
- 1 pound Chuck Roast
- 3 medium Carrots chopped
- 3 medium Celery Stalks chopped
- 3 medium Yukon Gold Potatoes chopped
- ½ cup Beef Broth
- ½ Onion diced
- 2 cloves Garlic minced
- 2 tablespoon Arrowroot Flour
- 2 tablespoon Avocado Oil
- 2 tablespoon Fresh Thyme minced
- 1 tablespoon Coconut Aminos
- 2 teaspoon Dijon Mustard
- 1 teaspoon Salt
- 1 teaspoon Pepper
EQUIPMENT NEEDED
- Crockpot
- Dutch oven If using the dutch oven method.
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.
- 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 6-8 hours.
Notes
Substitutions
Chuck roast- I use boneless chuck roast in this recipe but you can use any kind of stew meat that you can find.
Potatoes- I use Yukon gold potatoes but you can use red potatoes, sweet potatoes, parsnips, or russet potatoes.
Garlic- If you don't have fresh garlic you can use garlic powder instead.
Beef broth- You can use beef stock, beef bone broth, or even chicken or vegetable stock or broth.
Arrowroot flour- If you don't have arrowroot powder you can use tapioca flour.
Avocado oil- You can use olive oil instead of avocado oil.
Thyme- A lot of fresh herbs would work in this recipe, like fresh rosemary, parsley, or even sage. You can also use two teaspoons of dried thyme.
Carrots- I usually use large carrots but you can use baby carrots and leave them whole.
Frequently asked questions
What is the best cut of meat for pot roast?
The best cut of meat for a slow cooker pot roast is a chuck roast. You can also use top round, bottom round, or even brisket.
Do you have to brown a roast before putting it in the crockpot?
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.
Does liquid need to cover the pot roast in the crockpot?
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.
Why is my pot roast tough?
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. Then when it's done cooking, take two forks and shred the roast.
Storing and 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.
Nutrition
Calories: 421kcalCarbohydrates: 35gProtein: 26gFat: 21gSaturated Fat: 7gPolyunsaturated Fat: 2gMonounsaturated Fat: 12gTrans Fat: 1gCholesterol: 78mgSodium: 962mgPotassium: 1212mgFiber: 6gSugar: 4gVitamin A: 7966IUVitamin C: 36mgCalcium: 89mgIron: 4mg
*nutrition information is an approximate
Share this recipe on Facebook Did you make this recipe?be sure to tag @kaleenas.kitchen and hashtag #kaleenaskitchen