So I’ve been neglecting some of you and I’m sorry – but you’ll be happy to know that ends today. Many of you have been requesting crock pot/slow cooker recipes, and I’m finally getting around to it – starting with this fantastic Easy Paleo Pot Roast recipe!
Truth is, I’ve never been a big crock pot user. I have 2 of them – but they stay buried deep in my cabinets, unless I’m making homemade greek yogurt. I think the last time I actually cooked a meal in one was at least three years ago, if not longer.
But it’s not that I don’t like them, I just never think of it. Also, I don’t always plan my meals way ahead, so for me it’s usually easier to see what I have in the fridge and throw something together for dinner on the fly. There is something to be said for the “set it and forget it” convenience of a crock pot though.
Walking in after a long day of work or school to a delicious smelling home and a meal ready to serve definitely has it’s perks! In addition, it doesn’t have to be an elaborate recipe to taste amazing. Take this Easy Paleo Pot Roast recipe for example, I made it simple on purpose, just to see how it would come out.
Well the verdict is in – it’s delicious, hearty, and Whole 30 compliant – does it get any better than that?? I think not.
One issue I’ve always had with crock pot cooking is having to brown the meat first, saute onions, or whatever. It always seemed like if I was going to dirty a pot anyway, why not just cook my meal in it? Some of the recipes I have coming up don’t require that extra step, this one I’m afraid, does.
You really need to sear your meat to get some flavor in the broth. I suppose it will still work if you don’t, but you simply won’t get the same depth of flavor – it’s basic chemistry here.
I roasted my rutabaga separately and served it with the pot roast, but you could also add it directly to the pot during cooking to make things easier.
The one thing I would have added had I not been doing the Whole 30 this month is some red wine. If you are low carb, you can omit the carrots and serve this over a cauliflower mash – maybe a splash of heavy cream….awesome.
You can also add mushrooms if that’s your thing (I recommend sprinkling some fresh thyme over it before serving if you do – because thyme and mushrooms are sublime together).
So you get the point, this Easy Paleo Pot Roast is a basic recipe to get you started – and it’s delicious as is, but there are many many variations you can experiment with just to keep it interesting. Go nuts. :)
And as always, we love hearing about your concoctions, so please do share in the comments if you have a favorite pot roast version of your own!
- Approximately 2.5 lb chuck roast
- salt and pepper to taste
- 2 cloves of garlic, roughly chopped
- ½ cup onion, roughly chopped
- 2 cups chopped celery
- 1 cup baby carrots (or chopped carrots)
- 2 cups of water or broth
- (optional) 1 cup red wine
- 2 Tbl fresh parsley, chopped
- Season your roast with salt and pepper. Sear in a hot pan until browned on all sides. Add to a crock pot. (note: I used a 5 quart but you can easily go much smaller. If you are using a small one, cut the roast into two pieces to fit - be aware that you may have to add more liquid to cover it)
- Add everything but the parsley to the pot and cover. Cook on high for five hours.
- Taste and season with salt and pepper as desired. Serve garnished with fresh parsley over roasted rutabaga, cauliflower puree, or the side of your choice.
Also, you don't need a crock pot or slow cooker to make this recipe - if you choose, you can add all of the ingredients to a large pot and simmer on the stove (low heat), covered, for about 3 hours or until the meat is tender. Enjoy!
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