Slow Cooker Pot Roast (Paleo, AIP, Whole30)

There’s nothing quite like sitting down to a pot roast after a long day. It’s one of those meals that feels like a warm hug—comforting, hearty, and full of flavor. And the best part? Making it is so easy, thanks to your slow cooker! This recipe follows Paleo, AIP (Autoimmune Protocol), and Whole30 guidelines, meaning it’s packed with nutrient-dense ingredients and free of the usual stuff like gluten, dairy, and processed junk.

Here’s what makes this pot roast special: It combines tender, pasture-raised chuck roast with colorful veggies like brussels sprouts and carrots, all simmered in rich bone broth. Oh, and we’re adding a pinch of turmeric for that earthy kick. It’s like grandma’s pot roast got a healthy, modern makeover—but without losing that cozy, home-cooked vibe.

Why You’ll Love This Recipe

• A time-saver: Prep it in 15 minutes, let the slow cooker do the rest. Effortless.
• Healthy twist: It’s gluten-free, dairy-free, and packed with nutrients.
• Versatile: Perfect for family dinners, meal prep, or even leftovers.

The Details

Prep Time and Cook Time

• Prep: About 15 minutes.
• Cook: 5–7 hours (hands-off).

Start it in the morning, and by dinner, you’ve got a meal ready to impress.

Servings

Makes enough for about six people—or fewer, if you really love leftovers. Don’t need that much? Halve the ingredients, or freeze the extras.

Skill Level

Super easy. If you’re a beginner, this is a great recipe to try. Searing the meat is optional, but it adds extra flavor if you have a few extra minutes.

You’ll Need

• Slow cooker (or Instant Pot using the slow cooker function).
• A large skillet (helpful for searing the roast, but optional).
• Cutting board, knife, measuring cups, and spoons.

No slow cooker? No problem. Use a Dutch oven, and bake everything at 300°F for 3–4 hours.

The Ingredients

Here’s what you’ll need:

• 3 lbs chuck roast: Grab some good-quality, pasture-raised meat—trust me, it makes a difference.
• 2 cups carrots, chopped: Sweet and sturdy veggies that hold up to slow cooking.
• 16 oz brussels sprouts: They add a nutty flavor. Cut bigger ones in half.
• ½ medium onion and 3–4 cloves garlic: These get super tender and flavorful as they cook.
• ¼ cup fresh parsley, chopped: Gives the dish a pop of freshness.
• 1 cup bone broth: Homemade or store-bought (just check for clean ingredients).
• Seasoning: Sea salt, garlic powder, and turmeric powder.

Substitutions

• Chuck roast: Rump roast or brisket work great too.
• Brussels sprouts: Try green beans or zucchini if you prefer.
• Bone broth: Vegetable broth works in a pinch, but it’s not AIP/Paleo.

How to Make It

Ready to bring this pot roast to life? Let’s do this.

Step 1: Prep Your Veggies

Wash and chop the brussels sprouts, carrots, garlic, and onion. Don’t worry about perfection—these will soften and get all deliciously messy later.

Step 2: Sear the Meat (Optional)

Rub the roast with salt and garlic powder. Heat a skillet over medium-high with a splash of avocado oil. Sear the meat on all sides for about 2–3 minutes per side. This step adds tons of flavor but isn’t required if you’re in a hurry.

Pro Tip: Don’t crowd the pan! Let each side brown fully before flipping.

Step 3: Assemble in the Slow Cooker

Place the roast at the bottom of your slow cooker. Surround it with garlic, onion, parsley, carrots, brussels sprouts, and the bone broth. Add another sprinkle of salt, garlic powder, and turmeric.

Visual Tip: The veggies should form a snug little nest around the roast.

Step 4: Cook It Low and Slow

Pop the lid on and cook on low for 7 hours or high for 5 hours. Don’t lift that lid—seriously, resist! Let the magic happen. When it’s done, the roast should be fork-tender and practically fall apart.

Variations

Make It Your Way

• Kick up the heat: Add a pinch of cayenne or crushed red pepper flakes.
• Vegan option: Swap the chuck roast for jackfruit chunks (it’s not the same texture, but still tasty).
• Seasonal twist: Use zucchini or yellow squash in the summer; parsnips or turnips in the winter.

Serving Ideas and Storage Tips

How to Serve

Serve it up on a big platter with the veggies around it. Sprinkle fresh parsley on top—it adds color and brightness.

Pair with:

• Cauliflower mash or roasted sweet potatoes.
• A crisp green salad for balance.

Storage and Reheating

• Fridge: Keep leftovers in airtight containers for up to 4 days.
• Freezer: Freeze portions with broth to keep them moist. Thaw overnight in the fridge.
• Reheat: Warm it on the stovetop with a splash of broth, or microwave individual portions.

There it is—your ultimate slow cooker pot roast! Whether you’re meal prepping, making dinner for your family, or just craving something cozy, this recipe is a winner. Try it out, and let me know what you think! What’s your favorite slow cooker dish?

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