Paleo/AIP Slow Cooker Pot Roast

Growing up, my mom’s pot roast was one of my favorite dishes. You see, although dad is an award-winning chef (he did invent the Red Lobster biscuits, after all . . . *cough* #notAIP), nothing beat my mom’s home cooking. She made the most flavorful and fun dishes that we totally loved to eat during the week, and then my dad would do the cooking on weekends when he had more time.

She had several dishes that were pretty kick-a$$, but I would always specifically request her pot roast, because it was the best, in my opinion. I remember coming home after school and the crockpot would be going, filling the house with the best aroma ever – it was all I could do to “rabbit hunt” and sneak a taste before dinnertime!

That said, I can assure you that my mom’s pot roast – as delicious as it was – was not paleo or AIP-friendly (hint: it may have involved cream of mushroom soup). So, when I switched gears a few years ago, I had to start thinking of a way to create a pot roast that was 1) as delicious as my mother’s and 2) safe for me to eat while following the autoimmune protocol diet. Oh and bonus points for the fact that I have strange intolerances to celery and mushrooms, so I also had to work around that.

Luckily, I think I have hit the nail on the head. What I love most about this recipe (besides how stinkin’ easy it is) is how tender and flavorful the meat comes out once it’s done cooking – and the veggies are to die for! My girlfriend recently said that this pot roast was her “new favorite food group . . . even more so than bacon” so, I’d say it’s a winner.

I love to pre-load the slow cooker at night and etiher go ahead and turn it on while I’m sleeping, or plug it in and turn it on in the morning while I’m walking out the door to work. It’s really the perfect dish to come home to, and once again I can now come home to the aroma of pot roast that #mycrockpotwife made for me. 😉

And so with that, I present you with my totally easy, allergen-free, “Mama H”-approved, delicious paleo/AIP slow cooker pot roast.

Paleo/AIP Slow Cooker Pot Roast

Prep Time

20 mins

Cook Time

8 hrs

Total Time

8 hrs 20 mins

Servings: 6

Author: Mitch Hankins

Ingredients

2-3 lbs chuck roast
1.5-2 lbs sweet potatoes (about 2 large sweet potatoes, cubed)
1 lb carrots, sliced into 1/2” rounds
1 large yellow onion, cubed
2 tbsp apple cider vinegar
¼ cup balsamic vinegar
1 cup organic beef broth or bone broth
1 tbsp coconut oil, divided into 2
1/2 tbsp sea salt*
1/2 tbsp garlic powder*
1.5 tsp onion powder*
1/2 tbsp Italian seasoning*

Instructions

Cut up all veggies and place half of the veggies in the crockpot
Pat meat dry with paper towel
Rub down meat with apple cider vinegar
Rub meat down with seasoning in the order they are listed - work seasoning in with hands until entire piece of meat (all six sides) are well-seasoned
Set meat on top of veggies in crockpot
Add remaining half of veggies to crockpot, piling them up around the piece of meat so meat is still sitting on top of veggies
Pour balsamic vinegar and beef broth into crock pot in a circle, around the piece of meat (try not to pour the liquid on top of the meat because you’ll wash away your seasoning!)
Finally, top the veggies with two dollops of coconut oil - one on each side of the pot
Cover and cook on “low” for 8-10 hours, or “high” for 6-8 hours

Recipe Notes

*Approximate measurements - adjust as needed to completely cover your piece of meat with seasoning!
For serving, you can either shred the meat a bit, which I actually really enjoy doing, or you can just cut it up to make for a more traditional pot-roast style dish. Enjoy!