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Slow Cooker Pot Roast (Paleo, AIP, Whole30)

AIP Slow Cooker Pot Roast
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This Slow Cooker Pot Roast is a wholesome, comforting dish that’s perfect for family dinners or meal prep. Packed with tender pasture-raised chuck roast, vibrant vegetables, and flavorful bone broth, it’s Paleo, AIP, and Whole30-friendly. The slow cooker does all the hard work, leaving you with a fork-tender roast infused with rich flavors.

Ingredients

Scale
  • 3 lbs pasture-raised chuck roast
  • 2 cups carrots, chopped
  • 16 oz brussels sprouts, washed and trimmed (about 20–30 sprouts)
  • 3–4 cloves garlic, roughly chopped
  • ½ 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

Instructions

  1. Season & Sear (Optional): Rub the chuck roast with sea salt and garlic powder. Heat a skillet over medium-high heat and sear the roast on all sides until browned (2–3 minutes per side). This adds depth of flavor but can be skipped if short on time.
  2. Layer in Slow Cooker: Place the seared chuck roast in the bottom of your slow cooker. Add garlic, onion, parsley, carrots, brussels sprouts, and bone broth around the meat.
  3. Season & Cover: Sprinkle everything with additional salt, garlic powder, and turmeric powder. Cover the slow cooker with its lid.
  4. Cook Low & Slow: Set the slow cooker to low heat for 7 hours or high heat for 5 hours. Avoid opening the lid during cooking to maintain consistent heat.
  5. Serve: Once done, shred the roast with forks or slice it as desired. Serve with the cooked vegetables and garnish with fresh parsley.

Notes

Serving Suggestions:

  • Pair with cauliflower mash or roasted sweet potatoes for a complete Paleo-friendly meal.
  • For extra freshness, serve alongside a crisp green salad.

Tips & Tricks:

  • Searing the meat before slow cooking enhances flavor and creates a beautiful crust.
  • Don’t cut brussels sprouts too small—they should hold their shape during cooking.

Storage & Reheating:

  • Store leftovers in airtight containers in the fridge for up to 4 days.
  • Reheat gently on the stovetop with a splash of broth or in the microwave covered loosely with damp paper towels.
  • Freeze portions with broth in freezer-safe containers for up to 3 months; thaw overnight in the fridge before reheating.

Find it online: https://paleo.recipes/aip-slow-cooker-pot-roast/