Easy Paleo Pot Roast (Whole 30 Compliant)
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. You see, 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.
But there is something to be said for the “set it and forget it” convenience of a crock pot. Walking in after a long day 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 pot roast recipe for example, I made it simple on purpose, just to see how it would come out. 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 I don’t think you’ll get the same depth of flavor.
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 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 version of your own!
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