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Autoimmune Paleo Slow Cooker Pot Roast with Cauliflower Rice


  • 22.5 lbs grass fed chuck roast
  • 1 cup grass fed beef bone broth
  • 1/2 lb parsnips (peeled and chopped)
  • 1/2 lb carrots (I used rainbow carrots, peeled and chopped)
  • 1/2 small onion (diced)
  • 34 stalks of celery (chopped)
  • 1 cup of caulirice
  • 1 tsp coconut oil
  • 2 bay leaves
  • 1 tsp sage
  • 1/2 tsp thyme
  • 1 tsp pink salt


  1. If your bone broth is gelled, dump it into the slow cooker and set to low to let it melt a bit (tip.. keep the fat in from the broth!)
  2. Add veggies to slow cooker
  3. Take the chuck roast and place it in a pan over medium heat
  4. Sear on each side, turning until the roast is slightly browned
  5. Add the roast to the crock pot and season with spices on each side, turning until its coated
  6. Keep crock pot on low and roast for 8 hours. Come back every two hours or so and spoon some broth over the roast to ensure it stays moist.
  7. Turn off crock pot and let cool for about 10-15 minutes
  8. In the meantime, cook caulirice in a pan with 1 tsp of coconut oil
  9. Serve caulirice with roast and veggies and enjoy!