Paleo Slow Cooker Lamb Roast with Root Veggies

Slow Cooker Lamb Roast with Root Veggies

Paleo Slow Cooker Lamb Roast with Root Veggies is total fall comfort food.

This Paleo Slow Cooker Lamb Roast Recipe has all the comforting flavors of fall, and it's made in the slow cooker which makes it super easy! | StupidEasyPaleo.com

With fall weather starting to settle in, my mind naturally drifts to hearty roasts, soups, and stews. I’m a big fan of the slow cooker for this job, as the meal practically cooks itself once you’ve added the ingredients.

Searing off the meat before you add it is an extra step that’s well worth the time because it helps to develop an extra layer of delicious flavor. Using a boneless leg of lamb will make this recipe cook a bit faster. However, if all you can find is a bone-in leg of lamb, that will work, too!

Can You Make Leg of Lamb in the Instant Pot?

Absolutely. You should sear the outside of the leg of lamb first to help develop some flavor. Use ghee for searing because it has such a high smoke point. From there, add all the ingredients to the Instant Pot. Set the timer to 90 minutes manual (high). When it’s done, allow the pressure to release naturally for at least 15 minutes.

Paleo Slow Cooker Lamb Roast with Root Veggies

Paleo Slow Cooker Lamb Roast with Root Veggies Recipe

Course: Main Course
Cuisine: Crock Pot, Gluten-Free, Paleo, Whole30
Prep Time: 20 minutes
Cook Time: 8 hours
Total Time: 8 hours 20 minutes
Servings: 4
Calories: 486 kcal
Author: Steph Gaudreau

This Paleo Slow Cooker Lamb Roast Recipe has all the comforting flavors of fall, and it's made in the slow cooker which makes it super easy! Gluten-free and whole30.

Print

Ingredients

  • 3 lb boneless lamb leg roast
  • Generous pinch each sea salt and pepper
  • 1 tbsp ghee
  • 1/2 cup chicken broth low-sodium if possible
  • 6 cloves garlic finely chopped
  • 3 sprigs rosemary chopped
  • 3 sprigs thyme stripped off stalk
  • 1/3 cup stone ground mustard
  • 2 carrots peeled and chopped
  • 2 parsnips peeled and chopped
  • 2 Yukon gold potatoes peeled and chopped
  • 1 rutabaga peeled and chopped
  • 1/2 tsp sea salt
  • 1/4 tsp black pepper

Instructions

  1. First, you’re going to sear the lamb roast to develop a nice golden crust. That’s where the flavor really shines. To do that, dry the lamb very well with paper towel and season with a couple generous pinches of salt and pepper. Heat a cast iron skillet over high heat, then add the ghee. You want the pan smoking hot. If not, the meat will steam instead of sear. Try for 3 to 4 minutes a side until you get most of the roast seared. Remove the meat from the pan (I put it on a plate), then reduce the heat to medium, and add the chicken broth, scraping up the brown bits from the bottom of the pan.
  2. Place the roast in the slow cooker.
  3. In a small bowl, mix the garlic, rosemary, thyme and mustard. Pour it on top of the lamb and use your hands to coat the meat with the mixture.
  4. Toss the chopped root veggies (carrots, parsnips, potato and rutabaga) with salt and pepper, and arrange them around the meat. Pour the chicken broth from when you deglazed the pan on top of the veggies.
  5. Cook on low for 8 to 10 hours.
  6. Serve with a green salad or veggie of your choice for a complete meal.
Nutrition Facts
Paleo Slow Cooker Lamb Roast with Root Veggies Recipe
Amount Per Serving
Calories 486 Calories from Fat 126
% Daily Value*
Fat 14g22%
Saturated Fat 5g25%
Cholesterol 146mg49%
Sodium 816mg34%
Potassium 1723mg49%
Carbohydrates 38g13%
Fiber 9g36%
Sugar 9g10%
Protein 49g98%
Vitamin A 5145IU103%
Vitamin C 53.8mg65%
Calcium 141mg14%
Iron 8.2mg46%
* Percent Daily Values are based on a 2000 calorie diet.

Pin this Paleo Slow Cooker Lamb Roast with Root Veggies Recipe for later!

This Paleo Slow Cooker Lamb Roast Recipe has all the comforting flavors of fall, and it's made in the slow cooker which makes it super easy! | StupidEasyPaleo.com

Love this recipe? Leave a rating and comment below. I love hearing from you!

Share this post

Share on facebook
Share on twitter
Share on linkedin
Share on pinterest
Share on email

41 Responses

  1. Stephanie, do you think there may be a danger of vegetables becoming too mushy? They are root vegetables, of course (meaning – quite hard), but 8-10 hours may do it to them? It would be nice just load everything in the slow cooker and forget, as opposed to adding veggies later – any thoughts?

  2. Ok! It’s all in use crock pot. I think the lamb steamed a little when I was searing it but mostly seared hopefully it’s okay. Praying it comes out yummy. I used a lot more veggies because I want to freeze about half of them. Will there be enough liquids or should I add a little bit more chicken broth?

    1. Hi Lauren…the veggies will make their own juice (and there will be some from the lamb) so resist the urge to add more 🙂

      1. You were so right. I resisted and it came out perfect. Let me tell you this dish is soooo good. I can’t believe I am the one who made it that is how good it is. haha. I don’t cook much but I was able to do this and your instructions were very helpful! I can’t wait till dinner for 2nds. Any advice for freezing half of the lamb and veggies?

        This recipe is delicious! 🙂

  3. This was fantastic!! Lots of left overs to carry me into the week too.
    I love the mix of mustard, garlic and herbs with the root veggies. Adding to my list of favorites from you!

  4. I’m making this for my mom (forcing her to try paleo!). But she doesn’t have a slow cooker so I put it in the oven for 8-10 hours on 200 degrees. Hopefully it works! Can’t wait!

  5. I made a modified version of this and it was extremely good. I ended up having to roast my veggies in the oven with a bit of the juice from the crock due to overcrowding (my lamb leg was over 5lbs) but even still it was delicious. Thank you for the recipe.

  6. I altered it a slight bit as we like it more rare. We cooked for 4.5 hours on low with an internal temp of 140 when done. Also we omitted the veggies as we had none of those on the recipe. Love the tangy mustard. Used organic home made bone broth.

  7. I made this pale lamb roast according to dire tion. I served my husband and I each a portioned amout. I was so full and satisfied. I came back later and no veggies, half the roast was gone. It was my husband. We both REALLY LOVED this dish. I will be looking for more of your recipes.

    1. If you have to cook it faster, use a Dutch oven in your oven at 325F for 3 hours or so. I don’t recommend using your slow cooker on high. The meat will come out tough.

  8. Absolutely delicious! I used only sweet potatoes because that’s what I had on hand. This is a recipe to use over and over!

  9. Just made this today and it was amazing! The lamb pretty much just fell apart and the sweet potatoes were a hit.

  10. Hi! I’m so excited to try this. How big was your crock pot? I have 3-1/2 quart slow cooker and I wonder if I should divide the recipe in a half.

    1. I don’t provide nutritional info on the site, sorry. If that’s something you need, I recommend using My Fitness Pal.

  11. How long should I cook this if I wanted to do it in the oven? My crock pot insert cracked, and the Instant Pot I have is too small.

  12. OHHHH. MYYYY. GAAWWWDD!! I love all your recipes I’ve tried but this one knocked it out of the park. I made it yesterday for our early Xmas with my BF’s family. Got a little nervous thinking, “Why would I make something I’ve never tried before for a house full of people? What if it’s not good?” Needless to say everyone thought it was amazing…..the lamb was juicy and tender, the veggies were perfect! I doubled it, in a dutch oven in the oven for 3.5 hours at 325, adding the veggies about an hour into the cooking time. Thank-you for all you do!!

  13. I have histamine issues so I can’t eat slow cooked food. Is there a way to adapt this to the instant pot or oven?

    Thanks.

    1. Hi Mel…we are no strangers to histamine intolerance over here. My husband has it as well. You might want to do this one in the instant pot…it would have the fastest cooking time, say 60 minutes. Cut down the amount of liquid to about 1 cup. After cooking, freeze any leftovers immediately.

Leave a Reply

Your email address will not be published. Required fields are marked *

Recipe Rating




This site uses Akismet to reduce spam. Learn how your comment data is processed.

Hi, I'm Steph!

Lord of the Rings nerd, cold brew drinker, and depending on who you ask, crazy cat lady. My mission is to help you fuel for more, not less: bigger muscles, strength, energy, and possibilities. We’ll do it with my signature blend of science, strategy…and a little bit of sass.

Made Strong Program

Get stronger in 30 minutes, three times a week. With this flexible lifting program, you’ll build muscle and strength. Workout from home or at the gym.

Join the Strength Squad newsletter

Strength Nutrition Unlocked

A group coaching program for women lifting weights who want to get stronger, build muscle, have more energy, and perform better. Implement the four keys you need to unlock your next level of strength.

Get the Weekly Newsletter