We are two weeks into fall and it’s finally starting to feel like it outside! The leaves are changing colors and the air feels crisper on my morning runs. I (Jesse) love this time of year for many reasons, but one of them is the food! I love curling up on the couch with a bowl of comfort food to watch a favorite movie (usually, “You’ve Got Mail”). I mean, who doesn’t love that?!
One of my go-to cold weather recipes is this slow cooker pot roast! It’s easy to throw together, very filling and savory, and can feed a crowd! So, I’d say it ticks all the boxes for a successful and satisfying AIP recipe. Yum!
Slow Cooker Pot Roast & Gravy (AIP/ Paleo)
Serves 4 – 6
1 TBS cooking fat (tallow, lard, coconut oil)
2 – 3lb chuck roast
1 tsp salt
1 tsp ground black pepper (optional)
¼ cup balsamic vinegar
½ yellow onion, sliced thinly
4 garlic cloves, minced
5 medium celery stalks, cut in 1inch pieces
3 cups butternut squash, cubed
4 carrots, sliced
2 cups mushrooms, chopped
1 sprig fresh rosemary
1 ½ tsp salt
1 tsp oregano
2 tsp thyme
1 ½ cups bone broth
1.5 TBS arrowroot powder
Pot Roast Directions:
Add the cooking fat to a skillet and turn to medium heat. Pat the chuck roast dry with a paper towel and season on both sides with salt and pepper. When the skillet is hot, carefully add the chuck roast. Sear on both sides for 5 – 7 minutes until a brown crust forms. This is what helps lock in all the juices. Once seared, remove from skillet and place in slow cooker. While the skillet is still hot, add in balsamic vinegar, scrape the brown bits off the bottom of the skillet with a spatula, and add to the slow cooker. Add all of the vegetables to the slow cooker, along with the rosemary, seasonings and bone broth. Cook on high for 5 hours or low for 8 hours. Serve as is, or with the gravy below.
After cooking, carefully remove the chuck roast and vegetables from the slow cooker and place on a platter. (A pair of tongs and a slotted spoon make this process a lot easier). Then, carefully pour the remaining liquid from the slow cooker into a pot and place on the stove at medium heat. Once the broth starts to simmer, sift in the arrowroot powder a little bit at a time while continually whisking. Once the arrowroot has completely dissolved, continue simmering for 10-15 minutes until the gravy thickens and coats the back of a spoon. Pour over roast and serve!
Can I do this in a Dutch oven? If so temp and time please.Thanks!
You definitely can! I would recommend roasting at 275 degrees for 3-4 hours, depending on how many pounds your roast is. For 3 pounds, roast for 3 hours and for 4 pounds, roast for 4 hours. Hope this helps!
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