Slow Cooker Whole30 Pot Roast (Edit recipe)

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!
20 minutes
4 hours
Difficulty:
Intermediate
Show nutritional information
This is our estimate based on online research.
Calories:289
Fat:13 g
Carbohydrates:30 g
Protein:17 g
Cholesterol:40 g
Sodium:844 mg
Fiber:4 g
Sugars:8 g
Calculated per serving.

Serves: 4

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Ingredients

Process

Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results

Crockpot

  1. 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.
  2. Mix the chuck roast and arrowroot flour until the meat is fully coated.
  3. Add avocado oil to a large saute pan and heat to medium heat.
  4. 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.
  5. Chop the potatoes, celery, carrots, and onion and add to the crockpot.
  6. Add the browned chuck roast on top of the vegetables in the crockpot
  7. Mince the garlic then whisk together the beef broth, dijon mustard, garlic, thyme, coconut aminos, salt, and pepper.
  8. Add the gravy mixture to the crockpot, cover, and cook on low for 8 hours or high for 4 hours.

Dutch oven

  1. 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.
  2. Mix the chuck roast and arrowroot flour until the meat is fully coated.
  3. Add avocado oil to a large dutch oven and heat to medium heat.
  4. 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.
  5. Chop the potatoes, celery, carrots, and onion and add to the dutch oven.
  6. Add the chuck roast on top of the vegetables.
  7. Mince the garlic then whisk together the beef broth, dijon mustard, garlic, thyme, coconut aminos, salt, and pepper.
  8. Add the gravy mixture to the dutch oven, cover, and cook on low for 6-8 hours.

Notes

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. 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. 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.

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