Simple Sunday Slow-Cooker Pot Roast (Low-Carb & Nightshade-Free)
One of most comforting & simplest meals you will ever make! This pot roast will have your house smelling amazing and your family happy and satisfied.
There's nothing better on a Sunday afternoon than coming home from church to a pot roast waiting for you in the Crock Pot. I will never forget growing up the smells of this delicious, comforting meal when we would all gather at my grandmother's house for Sunday dinner. It was always ready and waiting for us. I enjoyed so much helping my grandmother put this meal together, just the two of us preparing all the fixings to go along with the roast. These are such great memories that I will always remember.
What's so remarkable, the pot roast my grandmother would prepare was enough to go around for everybody. We usually had at least fifteen people that would join us for lunch. It was just your typical 3-4 pound chuck roast, not very big at all, but fed all of us. Well, it was the best of times and I will NEVER forget those precious days or the wonderful smells and delicious taste of the roast.
I have carried this tradition on with my own family. They absolutely LOVE when I prepare a pot roast on Sundays and talk about how wonderful it is to wake up to the smell of a roast. This may be one of the very first meals I ever taught myself how to make...and one of the quickest and easiest ones too!
What You Need To Make This Pot Roast
- grass-fed/grass-finished chuck roast
- carrots
- celery
- turnips
- onions
- organic beef bone broth
- sea salt
- black pepper
- fresh parsley (optional)
I'm not kidding when I say this recipe is the easiest pot roast recipe you will ever make. I like to keep the ingredients simple because the bone broth adds all the flavor, therefore you don't need any extra spices. Making this roast nightshade free also makes this dish not only Whole30, but low-carb and paleo-friendly as well.
What Is The Best Cut Of Meat?
In my opinion, chuck roast is the best choice of meat for this recipe, boneless to be exact. It has such great marbling, making the roast very tender after the long hours of slow cooking. I mean, it just falls apart, (melts-in-your-mouth-tender-goodness).
Oh and make sure to go with a grass-fed chuck roast. Grass-fed/grass-finished beef is healthier than grain-fed beef. To make sure you are getting beef that comes from a cow raised entirely on grass, look for the "grass-finished" label. Grass-finished beef has more nutritional benefits such as: higher Omega 3s, antioxidants, & vitamins A, & E. Trust me, you don't want to eat beef where the cattle has been injected with growth hormones and antibiotics. Nor do you want to consume beef that has been fed an unnatural diet of inflammatory grains such as corn and soy.
What Vegetables To Use?
I use carrots, onions, celery and you may be surprised at this one...turnips. A couple of years ago, I discovered purple top turnips and they have become my new favorite vegetable. They are very much like a white potato so I like replacing the potatoes in this recipe with them. White potatoes are very high in carbohydrates and natural sugar which drives up inflammation markers in the body, not to mention weight gain...therefore we don't eat a lot of potatoes around here anymore. I go more into detail about this in my latest soup post, my low-carb Creamy “No Potato” Soup Recipe. So be sure to check that out as well. This one little swap has taken this dish to a whole new level for me. I don't miss the potatoes one bit!
Like I said, my recipe includes beef bone broth, so by the time all of the vegetables and beef marry together with the broth, you will not even know those turnips are not potatoes. My family can never tell the difference. So, why wouldn't you want to eliminate them if it can save you from dealing with inflammation and possibly a few extra pounds? Turnips are so much more nutritious anyway!
How To Make This Pot Roast
- Place the roast in the bottom of your traditional slow cooker, (or Instant Pot). Season with sea salt and pepper to taste.
- Chop the carrots and celery into bite-size pieces and add to the crock pot.
- Next, peel and chop the onions and turnips and add them to the pot as well.
- Season the vegetables with more sea salt and pepper.
- Pour the beef bone broth over roast and vegetables until it covers all the vegetables completely. You may need some extra broth on hand, or you can just add filtered water to finish covering the vegetables.
- Set your slow cooker or Instant Pot, (on slow cook setting), for 12-15 hours.
This may very well be the simplest pot roast you will ever make! In this recipe, I don't take extra measures to brown the meat & vegetables beforehand. I think it turns out just perfect and extra tender by skipping that step, throwing everything in the crock pot and letting it be. I usually prepare this meal on Saturday nights and have it in the pot by 10:00 p.m. By the time we get home from church the next day, we have the BEST smelling and most delicious meal ready and waiting. I use to cook my roast for 10 -12 hours, but I find that it is even more tender and flavorful when cooked longer at 15 hours...the longer, the better!
I absolutely LOVE meals that cook and take care of themselves. Pot Roasts aren’t just for Sundays. We enjoy this on weeknights too. My family thinks I am a rockstar when I serve this to them. But really, my Instant Pot is what deserves the credit. I can't say enough about it. If you don't have an Instant Pot, you are missing out! Trust me, you will love it.
What To Serve With Pot Roast
This meal is great just on it's own, but my Roasted-Garlic & Bacon Brussel Sprouts would be perfect to serve alongside it. Check that recipe out as well and let us know if you give my pot roast a try!
Simple Sunday Slow-Cooker Pot Roast (Low-Carb & Nightshade-Free)
Equipment
- Instant Pot/Crock Pot
Ingredients
- 3 lbs grass-finished chuck roast
- 7 carrots
- 4 celery
- 2 onions
- 2-3 purple top turnips
- 4-5 cups beef bone broth
- sea salt & pepper to taste
- fresh parsley for garnish (optional)
Instructions
- Place the roast in the bottom of the crock pot. Season with sea salt and pepper to taste.
- Chop the carrots and celery into bite-size pieces and add to the crock pot.
- Next, peel and chop the onions and turnips and add them to the pot as well.
- Season the vegetables with sea salt and pepper.
- Pour the beef bone broth over roast and vegetables until it covers everything completely. You may need some extra broth on hand, or you can just use filtered water to fill it up the rest of the way.
- Turn your Instant Pot on slow-cook for 15 hours. Enjoy!
Notes
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Check Out More Healthy Recipes
- “Chick-Fil-A” Chicken Nugget Recipe
- Asian Sesame Honey Chicken
- Creamy “No Potato” Soup Recipe
- Roasted-Garlic & Bacon Brussel Sprouts
- Paleo Buttermilk Drop Biscuits
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