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Grain Free Slow Cooker Pot Roast

A delicious and easy pot roast that the whole family will love! This healthy version cuts the grains, while slowly cooking all day for juicer and more tender meat.


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Extra Tip: When the roast is done, simmer the juices for 5-10 mins in a pan to thicken the sauce and pour on top!

Healthy Quick Tip

Fear around potatoes! There has been a lot of talk out there about avoiding potatoes and I couldn't disagree more. This sustaining food has been a staple in our diets or centuries. They are high in assailable protein, potassium and L-lysine which helps reduce inflammation (contrary to what is being said about them!). Potatoes can also be soothing for those with issues such as indigestion or sensitive stomachs being that they are gentle on the nerves that line the intestines. Therefore, they help the stomach rather than hurt it like feeding pathogens or candida.


Ingredients:
  • 3 lbs. boneless beef roast, trimmed of fat

  • 1 tbsp coconut oil

  • 1 cup beef stock

  • 5 carrots, peeled and diced

  • 2 stalks celery, diced

  • 1/2 large onion, sliced

  • 3 garlic cloves, chopped

  • 1 tbsp fresh parsley, chopped

  • 4-5 large sweet or white potatoes, peeled and cup up. *Can also substitute with parsnips!



Homemade Pot Roast Seasoning:
  • 2 tablespoons light or dark Brown Sugar

  • 2 tablespoons Garlic Powder

  • 1 ½ tablespoons ground up Onion Powder

  • 2 teaspoons Dried Oregano

  • 2 teaspoons Dried Thyme

  • 1 tablespoon Coarse Salt

  • 2 teaspoons Pepper

  • 1 teaspoon Paprika

Mix together in a bowl and apply roughly 1 1/2 tablespoons per pound of meat!


Directions:
  1. Massage the seasoning into the roast. Heat the coconut oil in a large skillet over medium-high heat. Add the roast to the pan and let sear for 5 minutes. Flip and repeat with the other side. Transfer the roast to the slow cooker.

  2. Add the potatoes, carrots, onion, garlic, and celery to the slow cooker. Pour in the broth. Add 1-2 bay leaves (discard after done). Turn the heat on to low and cook for 6-7 hours, until the meat is tender. Serve hot sprinkled with chopped parsley.


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