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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
  1. Cut up all veggies and place half of the veggies in the crockpot
  2. Pat meat dry with paper towel
  3. Rub down meat with apple cider vinegar
  4. 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
  5. Set meat on top of veggies in crockpot
  6. Add remaining half of veggies to crockpot, piling them up around the piece of meat so meat is still sitting on top of veggies
  7. 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!)
  8. Finally, top the veggies with two dollops of coconut oil - one on each side of the pot
  9. 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!