Nothing is more comforting than a slow-cooked, tender pot roast. This slow cooker Paleo pot roast is extra special because it’s good for you, but doesn’t sacrifice any flavor! Using bone broth as the cooking liquid gives the sauce unbelievable flavor!
{Gluten-Free, dairy-free,Paleo, and Whole30!}
Hi friends! How is your week going? This week seems to be flying by for me. It seems every time I have a million things to do, the week passes by in the blink of an eye! It’s good to be busy, though. Anyone else with me on that one?
I’m pretty excited for the weekend, so I won’t complain that the week is going so fast. Kyle and I are headed home to visit our parents and attend our 10 year high school reunion. That sounds so crazy – 10 years?! It’s unbelievable that we have been out of high school for 10 years now.
Ok, enough chit chat, let’s talk about today’s recipe!
Slow Cooker Paleo Pot Roast with Mashed Sweet Potatoes
I don’t know about you, but I love me some pot roast. It’s just SO comforting and warms you up from the inside out. However, traditional pot roast tends to make me feel pretty blah after I eat it. Partly from overeating and partly from the butter-flour gravy and mountains of cream-and-butter loaded mashed potatoes. Not that there’s anything wrong with that from time to time!
BUT, what if I told you that you could have the same comforting pot roast, but much healthier that actually makes you feel good after eating it?
I’m sure you’re on the edge of your seat here.
Well, you totally CAN and should have that same comforting pot roast, but Paleo-fied.
How does a Paleo pot roast differ from a regular? Well, there’s only a few differences.
Difference number one is the cooking liquid. Typically we use water or beef broth for cooking pot roast, but in this recipe I’m using bone broth. If you aren’t familiar with bone broth, it’s basically like stock, but much more nutrient rich. It’s made by cooking marrow-rich bones for a very long time. This draws out all of the nutrients making for a rich, good-for-you broth perfect for drinking straight or using in recipes!
You can buy bone broth or try your hand at making your own, either way it’s going to be delicious! My favorite bone broth is from Kettle & Fire!
The next difference in this paleo pot roast is the gravy. I loooooove me some gravy. When eating Paleo, though, grains are a no-no. So, how does one make gravy? With vegetables as a thickener!
This is one of my favorite tricks any time I make gravy – Paleo or not! All you have to do is blend up your bone broth with the cooked vegetables. Once your roast is falling apart and ready to eat, simply remove it from the slow cooker and then blend up the bone broth and veggies. Instant gravy!
The last difference for this post roast is the side dish. I always need mashed potatoes alongside my pot roast. Typically that means white potatoes loaded with dairy. And tons of butter. Obviously that’s a no-no for a Paleo lifestyle! Instead we use sweet potatoes that are mashed with chicken stock and drizzled with ghee or olive oil. Simple and delicious mashed sweet potatoes that pair perfectly with our roast and nutrient-dense gravy!
Guys, this is simple good-for-your-soul type of food. Not only do you feel fantastic after eating it, but it tastes just as good (actually better) as a traditional pot roast!
Kyle always wrinkles his nose at the sound of pot roast (I know, he’s crazy), but he really enjoyed this one. Not only did he love it the first time around, but he requested the leftovers for his lunch the next day!
Go grab yourself some bone broth and make this pot roast – I promise you’re going to love it!
For more info on what bone broth is and the benefits, check out this blog post.
If you’d like to try making your own bone broth, check out this video!
- Extra-Light Olive Oil
- 1 (3-4 lb.) Chuck Roast
- Salt & Pepper
- 2 Carrots, peeled and cut in a large dice
- 2 Stalks Celery, cut in a large dice
- 1 Medium-large Onion, peeled and cut in large dice
- 2 Garlic Cloves, peeled
- 2 Sprigs Fresh Thyme
- 1 Small Sprig Fresh Rosemary
- 1 (16.9 oz) Container Kettle & Fire Bone Broth
- 2 Large Sweet Potatoes, peeled and diced
- ½ - 1 Cup Chicken Stock
- Salt & Pepper
- 2 Tablespoons Ghee or Olive Oil, or Grass-Fed butter if you aren’t Paleo
- Drizzle some olive oil in a skillet large enough to hold your roast and heat it over high heat until very hot. Season the roast very generously with salt and pepper and brown it in the hot skillet on all sides. Transfer to your slow cooker.
- Place the carrots, celery, onion, garlic, thyme, and rosemary in the slow cooker with the roast. Pour the bone broth over top – it’s ok if it doesn’t quite cover the roast.
- Turn the slow cooker to low and let it cook for 8-10 hours, or until the meat is very tender and falling apart. If you’re able to, give the roast a turn every so often so that it gets basted with the broth.
- Remove the roast to a plate and pour the broth along with all the vegetables into a blender and blend until smooth. Be extremely careful when blending hot liquids!
- Pour the sauce back into the slow cooker and put the roast back in. You can serve immediately, or place the slow cooker on warm until you’re ready to eat!
- To make the mashed sweet potatoes, add the diced sweet potatoes to a large pot and cover with cold water. Bring to a boil and cook them until fork tender. Drain and return the pot to the stove on low heat for a few seconds to absorb excess moisture.
- Mash the sweet potatoes with your favorite method (masher, mixer, ricer, food mill). Season well with salt and pepper and stir in chicken broth until desired consistency. Stir in ghee or olive oil and serve alongside the pot roast.
GiGi Eats says
We just got a slow cooker last weekend – thank you registry! – and we slow cookered the F out of a sexy roast and it was TASTY! My fiance was a tad bit bummed because it didn’t taste like what his mom used to make. And you want to know why? Because I would NOT let him ruin it by adding ITALIAN DRESSING and French Onion Soup mix to the pot! LOL! Instead we went the NATURAL and no FILLER ingredients approach. I need to re-train this man’s appetite! 😉
GiGi Eats recently posted…Munching The Med: Part One (from Athens to Santorini)
Keri says
Yay for a new slow cooker – registry gifts are the best! I remember that pot roast with french onion soup, but I think the natural approach tastes SO much better! Guess my appetite has been retrained 😉
Sabrina @ Familynano says
Hi Keri! I have been trying to find a pot roast recipe for ages that doesn’t include the use of canned soup. This recipe looks great, I will be trying it tonight. Thank you!
Sabrina @ Familynano recently posted…What to Look for to Find the Best Springform Pan for Magic Baking!
Keri says
Thanks, Sabrina! I hope you enjoy!
Lindsay says
This was very good and I didn’t miss the traditional soup or french onion mix addition. The broth really made the dish. I baked the sweet potatoes and it was almost too sweet, so next time I’ll follow your advice to boil. Thank you for sharing! It’s a keeper!
Keri says
Thank you for sharing your success, Lindsay! I’m glad you enjoyed it.
davisbeck says
Wow, this Slow Cooker Paleo Pot Roast looks amazing! I can’t wait to try it out. By the way, have you checked out the omegle new features? They seem really interesting!