Slow Cooker Beef Pot Roast

prep:10 minutes
cook:6 hours
Difficulty
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Show nutritional information
  • Serves: 6
  • Calories: 343
  • Total Fat: 17g
  • Total Carbohydrate: 5g
  • Protein: 37g
Healthy, tasty, paleo, gluten, dairy free AND oh so easy to make!!

Serves: 6

Serves: 6decrease servingsincrease servings

Ingredients

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Process

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. Add arrowroot (tapioca flour) and water to a small bowl and stir until smooth, pour into slow cooker.
  2. Add carrots and onion to the slow cooker, sprinkle with sea salt and pepper and mix until well coated.
  3. Season the roast with sea salt and pepper then place on top of the vegetables.
  4. Pour the Worcestershire sauce over the top, cover and cook on high for 6 hours or low for 10 hours. If you can, pour some of the pan juices over the roast, this will ensure that it is really moist when it is time to serve.
  5. Remove from the slow cooker and transfer to a plate and let it rest for 10 minutes.
  6. Thinly slice and serve with the vegetables and pan juices.

Notes

Home Made Worcestershire sauce Ingredients 1/2 cup raw, unfiltered apple cider vinegar 2 tablespoons water 2 tablespoons coconut aminos 2 tablespoons coconut vinegar 'balsamic style' 1/4 teaspoon ground ginger 1/4 teaspoon ground mustard 1/4 teaspoon garlic powder 1/4 teaspoon onion powder 1/8 teaspoon ground cinnamon 1/8 teaspoon black pepper Method Add all ingredients in a small saucepan and whisk to combine. Slowly bring to a boil over medium heat, then reduce heat to low and simmer for 2 minutes. Note: You will have some Worcestershire sauce left over. You can keep in the fridge in an airtight jar or container.

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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