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This slow cooker pot roast is an easy and delicious dinner that’s easily made in a slow cooker or crockpot. This version is paleo, whole30, and AIP-friendly.

pot roast in slow cooker

Slow Cooker Pot Roast

Nothing says comfort food like pot roast! It’s comforting, hearty, filling, and can super nourishing and healthy. It may seem like a big intimidating meal to make, but it really couldn’t be easier, especially when you make it in the slow cooker.

This slow cooker pot roast is paleo, whole30, AIP-friendly and perfect for sharing for a warming meal.

The Ingredients for Slow Cooker Pot Roast

  • Beef Chuck Roast & Beef Broth. I love to use a boneless chuck roast for pot roast to make it easier to shred, though you can use bone-in if you can’t find it boneless.
  • Parsnips & Carrots. Traditionally, you would use potatoes for pot roast, but I love to use parsnips! Not only does it mix it up, but it’s nightshade-free if you avoid nightshades. 
  • Onion, Garlic, Thyme, Parsley & Bay leaf.
  • Arrowroot Starch. This is used to thicken the broth for a thicker gravy to add to the top of the pot roast when serving.

How to make Slow Cooker Pot Roast

  • Brown the roast: Add the roast, season with salt and pepper, and sear for 2-3 minutes on each side or until lightly browned. Remove from the pan and place on the bottom of the slow cooker.
  •  Combine & cook in the slow cooker: Add the onion and garlic to the pan and saute for 3-4 minutes or until slightly translucent. Remove from the pan and add to the slow cooker. Add the parsnip, carrots, rosemary, thyme, bay leaves, broth, coconut aminos, and balsamic vinegar to the slow cooker. Place the lid on the slow cooker and cook on low for 7 hours.
  • Thicken the broth: Once finished, spoon out about 1 cup of liquid into a bowl. Whisk in the arrowroot starch until fully combined. Add back to the slow cooker and allow to cook for another hour.
  • Serve with some of the broth & enjoy!

slow cooker pot roast in bowls with forks

Can you make this slow cooker pot roast in the instant pot?

You can, but I personally prefer the slow cooker! Cook on high pressure for 60 minutes, and add arrowroot starch at the end after you remove the lid to thicken the broth.

Can you prep this recipe ahead of time? What’s the best way to store and reheat it?

This recipe is great for prepping ahead of time and storing for later. I like to store it in a glass container along with the broth and reheat it in a pot or pan with a bit of the broth.

Can you use potatoes instead of parsnips?

Technically, yes you can! However, it won’t be AIP-friendly.

Can you use another cut of meat other than chuck roast to make pot roast?

You can use something like rump roast as well, but chuck really works best for this recipe.

slow cooker pot roast in bowl with fork

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Slow Cooker Pot Roast

5 Stars 4 Stars 3 Stars 2 Stars 1 Star 5 from 5 reviews
  • Author: Michelle
  • Prep Time: 15 minutes
  • Cook Time: 8 hours
  • Total Time: 8 hours 15 minutes
  • Yield: 6 servings 1x
  • Diet: Gluten Free
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Description

This slow cooker pot roast is an easy and delicious dinner that’s easily made in a slow cooker or crockpot. This version is paleo, whole30, and AIP-friendly.

Ingredients

Units Scale
  • 2 tbsp avocado oil
  • 3 lb boneless beef chuck roast boneless
  • 1 tsp salt, divided
  • 1/2 tsp black pepper
  • 4 cloves garlic, minced
  • 1/2 yellow onion, diced
  • 2 cups carrots, peeled and chopped
  • 2 cups parsnip, peeled and chopped
  • 1 tbsp rosemary leaves, chopped
  • 2 tsp fresh thyme leaves
  • 3 bay leaves
  • 1 3/4 cups beef broth
  • 2 tbsp coconut aminos
  • 1 tbsp balsamic vinegar
  • 1 tbsp arrowroot starch
  • 2 tbsp parsley, chopped

Instructions

  1. Using a large pan, heat the avocado oil over medium heat. Add the roast, season with salt and pepper, and sear for 2-3 minutes on each side or until lightly browned. Remove from the pan and place on the bottom of the slow cooker.
  2.  Add the onion and garlic to the pan and saute for 3-4 minutes or until slightly translucent. Remove from the pan and add to the slow cooker.
  3. Add the parsnip, carrots, rosemary, thyme, bay leaves, broth, coconut aminos, and balsamic vinegar to the slow cooker. Place the lid on the slow cooker and cook on low for 7 hours.
  4. Once finished, whisk in the arrowroot starch with about a tablespoon of water until fully combined. Add back to the slow cooker and allow to cook for another hour.
  5.  Turn off the slow cooker and remove the bay leaves.
  6.  Serve the roasted shredded along with the vegetables and top with several spoonfuls of the broth. Top with chopped parsley.

Notes

To adapt for the instant pot, cook on high pressure for 60 minutes, and add arrowroot starch at the end after you remove the lid to thicken the broth.

All nutritional information are estimations and will vary. Estimations do not include optional ingredients.

Nutrition

  • Serving Size: 1 serving
  • Calories: 388
  • Fat: 10.9g
  • Carbohydrates: 17g
  • Fiber: 3.9g
  • Protein: 52.9g

Recipe by Michelle, Unbound Wellness. Photos by Eat Love Eats