Pot Roast

prep:25 minutes
cook:6 hours to 8 hours
Show nutritional information
  • Serves: 6–8
  • Calories: 506
  • Total Fat: 19g
  • Total Carbohydrate: 1g
  • Protein: 77g
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Part of the enjoyment with this recipe, for me, is the warm, rich aromas that waft through the house as the pot roast cooks. By the time dinner rolls around, there is great anticipation for the meal at hand. The best part about this recipe is that it is simple to make and can provide leftovers for several additional meals.

Serves: 6–8

Serves: 6–8decrease servingsincrease servings




Note, these instructions are written assuming the standard serving size, since you have modified the number of servings, these steps may need to be modified for best results
  1. Rinse and chop all vegetables.
  2. Place vegetables to cover the bottom of a crock pot dish.
  3. Place chuck roast on top of vegetables, and place remainder of vegetables around roast.
  4. Pour in two cups of beef broth, and sprinkle salt and pepper over the top.
  5. Place lid on crock pot, and cook on low for 6–8 hours.
  6. About 1–2 hours before finishing, place bouquet garni into the crock pot and continue to cook on low.
  7. Serve.
Our recipes are created using Paleo, Primal and Gluten-free guidelines. Learn more about our diet and lifestyle at www.primalpalate.com.

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    1. December 19, 2012

      Sooo good!

    2. faerytech
      June 7, 2014

      Can this be cooked longer than 8 hours? Say, about 10? I leave for work at about 7:30 in the morning, and don’t get back until about 5:30.

      1. Kara McCartney
        June 17, 2014

        Sorry I’m afraid that would be way too long…it will dry out if cooked longer than 8.

    3. canchaser7
      September 4, 2015

      Totally Yummy! Made a weeks worth of meals for me!

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