Paleo Pot Roast is comforting, nourishing, and it freezes well. I make it once a week because it’s the ultimate in comfort food.
My Favorite Pot Roast Method
There’s really nothing magic about this other than letting the ingredients cook slowly so the meat becomes so tender and the veggies are soft. In other words, you need a bit of time.
(Now, I’m sure you can do this in an Instant Pot – and I admit to just grabbing one from Amazon while it was on sale – but I haven’t tested this in there quite yet. To adapt the recipe, you’d reduce the broth about 1 cup and cook on Manual / high for about an hour. Let the pressure release naturally.)
My favorite method of cooking a paleo pot roast recipe like this is browning the outside in a Dutch oven, then braising the meat in broth with some veggies, and throwing the whole thing in the oven to bake low and slow.
What is Braising?
Braising sounds complicated and scary, but it’s really pretty simple. When you braise meat – or veggies – you sear the outside of the meat with dry heat, then finish cooking with moisture. That usually means putting it in a pan, adding some broth, and cooking low and slow until the meat is tender.
Can You Make This in a Slow Cooker?
Of course, you can do this Paleo Pot Roast in a slow cooker, but I find this gives a better result. If you opt for the slow cooker, use low heat for at least 5 to 6 hours. However, it may need more time if you think it’s too tough.
Make sure you have enough liquid in your slow cooker to keep the meat from drying out.
Which Cuts of Meat Work Best for Pot Roast?
I used sirloin tip roast which is usually less tough – though more expensive – than pot roast, a cut which typically comes from the chuck and is less tender. But, use what you have or what’s affordable for you.
I rustled up some of my favorite root veggies for this Paleo Pot Roast: fennel, carrot, rutabaga, and onion. You could also add potatoes, turnip, parsnip, or any others that you like.
I chopped the pieces pretty large because with 3 hours of cooking time, a dice would result in mushy bits that would’ve disintegrated.
And I got the idea to put whole parsley in while we were watching the new Michael Pollan documentary series, “Cooked.” (We watched it on Netflix.) Hat-tip to you, Mr. Pollan. I just fished out the parsley before serving.
Paleo Pot Roast Recipe (Gluten-Free, Whole30)
This Paleo Pot Roast recipe is simple & perfect for a weekend. The root veggies and bone broth slow cook with the beef and add a lot of nutrient value. It's gluten-free, paleo, and whole30 friendly.
- 1 tbsp ghee
- 3 lb pot roast
- Sea salt & black pepper
- 3 cups beef broth low sodium
- 1/2 cup dry red wine optional, omit for whole30
- 1 onion medium, chopped
- 2 carrots large, chopped
- 1 rutabaga small, chopped
- 1 fennel medium, chopped
- 1/2 bunch parsley
- 4 cloves garlic peeled & left whole
- Sea salt and black pepper to taste
Preheat the oven to 300ºF.
Place your Dutch oven over high heat and add the ghee. Heat until the pot is very hot and the ghee is shimmering. Pat the meat dry with paper towel and sprinkle the meat liberally with sea salt and pepper.
Add the meat and brown for about 5-7 minutes per side. You want a nice crust to form.
Remove the meat temporarily from the pot and pour in the broth and red wine. If you omit the wine, just use an extra ½ cup of broth. Scrape up any brown bits from the meat at the bottom of the pan.
Add the meat back to the pot.
Add the onion, carrots, rutabaga, and fennel under and around the meat. Nestle the parsley under the meat. Toss in the garlic cloves. If your fennel came with some fronds attached, you can lay those on top of the meat.
Bake covered for about 3 hours.
Discard the parsley. You can slice the meat or shred it into chunks. Serve the some of the broth.
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