Print
slow cooker pot roast overview

Slow Cooker Pot Roast (Gluten-Free & Whole30)


  • Author: Carrie Forrest, MPH in Nutrition
  • Prep Time: 15 minutes
  • Cook Time: 9 hours
  • Total Time: 9 hours 15 minutes
  • Yield: 8
  • Category: Main dish
  • Method: slow cooker
  • Cuisine: paleo, whole30, gluten free

Description

This Slow Cooker Pot Roast is a nourishing meal perfect for Sunday dinner or special occasions. This dish is gluten-free and Whole30 friendly. 


Ingredients

  • 1 teaspoon avocado or olive oil
  • 2 pound eye of round roast or chuck roast
  • 1 pound fingerling or white potatoes, washed and quartered
  • 1 bunch celery, chopped (about 3 cups)
  • 1 bunch carrots, chopped
  • 1 medium white or red onion, sliced
  • ½ cup beef or chicken broth
  • 2 sprigs fresh rosemary
  • 1 teaspoon steak seasoning
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • chopped scallions, optional, for serving

Instructions

  1. Heat the oil in a large skillet over medium heat.
  2. Add the roast and use tongs to brown for a few minutes on each side.
  3. In the meantime, add the potatoes, celery, carrots, onion, and broth to the base of a large slow-cooker (at least 6 quarts).
  4. Use the tongs to move the roast from the skillet to the slow-cooker.
  5. Add the rosemary sprigs to the slow-cooker, along with the steak seasoning, salt, and pepper.
  6. Place the lid on the slow-cooker and set the temperature to low. Cook for 7-9 hours, or until the meat is tender and easily shreds.
  7. When you’re ready to serve, use a fork and tongs to shred the meat in the pot. Stir the meat and vegetables together and serve hot. Top with chopped scallions, if desired.