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August 22, 2014

6 Ingredient Slow Cooker Pot Roast (Grain-Free, Paleo)

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This recipe for slow cooker pot roast boggles the mind a little bit because there are no liquids in the ingredient list – the roast makes its own liquid!

Slow Cooker Pot Roast

This is a great recipe to have on hand during the holidays because it’s so easy to prepare.

Here’s all that’s required:

  1. Place the onions in the bottom of a slow cooker (this is my favorite one).
  2. Place the roast on top of the onions and season with salt and pepper.
  3. Place the potatoes on top and around the roast. Cook on low for 8 hours.
  4. Quickly lift the lid, add the carrots, replace the lid and cook for an additional 2 hours.
  5. Done!

The beauty of this recipe is the flexibility. You can use any cut of roast (as long as it’s not a lean cut) and you can vary the vegetables depending on what’s in season. I chose to use sea salt and pepper for seasoning, but you can use your favorite blend to change things up.

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6 Ingredient Slow Cooker Pot Roast (Grain-Free, Paleo)

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I chose sea salt and pepper for seasoning, but you can use your favorite blend to change things up.

  • Author: Carrie Vitt
  • Cook Time: 8 hours
  • Total Time: 8 hours
  • Category: Main Dish
  • Diet: Gluten Free

Ingredients

  • 2 large red onions (you can use yellow if you prefer)
  • 1 (3-4 pound) chuck roast or other roast with nice marbling (I do not recommend using a lean cut of meat as the roast may turn out dry)
  • 2 teaspoons Celtic sea salt
  • 3/4 teaspoon freshly ground cracked pepper
  • 4 large potatoes, cut into bite-size pieces (the modern Paleo diet allows for white potatoes on occasion, but if you prefer to avoid them, you can substitute with sweet potatoes or other root vegetable such as parsnip)
  • 8 carrots, cut into 1/2” coins

Instructions

  1. Place the red onions on the bottom of the crock pot and top with the roast. Season with sea salt and pepper. Place the potatoes around the meat. Cook the roast on low for 6 hours. Quickly, remove the lid, add the carrots, replace the lid and then cook for an additional 2 hours. (I do this because we don’t like soft/mushy carrots, but if you prefer carrots on the softer side, you can add them to the crock pot along with the potatoes). Serve.

Nutrition

  • Serving Size: Serves 6

Did you make this recipe?

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Photo Credit: Becky Winkler 

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Filed Under: Dairy and Grain-Free Recipes, Dairy-Free Recipes, Egg-Free, Egg-Free, Dairy-Free, Egg-Free, Grain-Free, Egg, Dairy and Grain-Free, Gaps Diet, Gluten Free Recipes, Grain Free Recipes, Main Dish, Nut-free, Paleo Recipes, Thyroid Support and Health Recipes (Days 1-30), Thyroid Support and Health Recipes (Days 31+) | 71 Comments

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71 Comments

  1. Kelly @ The Nourishing Home

    August 23, 2014 at 12:24 pm

    This looks wonderfully simple and delicious! I'll have to add a link to this recipe in my next slow cooker meal plan! Thanks for sharing! :)
    to Kelly @ The Nourishing Home" aria-label="Reply to this comment to Kelly @ The Nourishing Home">Reply to this comment
  2. Love this

    August 23, 2014 at 1:26 pm

    For a twist this is also good with some rosemary and ginger.
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  3. Karen

    August 23, 2014 at 1:58 pm

    I make this a lot, too. Although, I like to brown my meat before putting it in the crockpot, it gives it a real rich flavor. :o)
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  4. tammy

    August 23, 2014 at 2:44 pm

    you will NOT believe what i have in my fridge... in a pot.. ready for the oven tomorrow!!!! the only difference in mine and yours is the seasoning...!!!!!! :) .. and the cut of meat.... hahahahaha!!!!!!!!!! i will bake mine in the oven... not sure of the quality of my crock pots.. and i've been using them to make homemade soap. :) mine will slow cook in the oven while we are in church! :)
    to tammy" aria-label="Reply to this comment to tammy">Reply to this comment
  5. Shirley

    August 23, 2014 at 2:49 pm

    Sounds delicious and what could be simpler?
    to Shirley" aria-label="Reply to this comment to Shirley">Reply to this comment
  6. Heather

    August 24, 2014 at 5:50 am

    Is that a grass-fed pot roast? I was wondering if the cooking time would be different? I've heard that grass-fed beef sometimes doesn't have to be cooked as long as conventional meat....is that true?
    to Heather" aria-label="Reply to this comment to Heather">Reply to this comment
    • Deliciously Organic

      August 24, 2014 at 12:45 pm

      It is! I've been using grass-fed meats for years now and have never needed to alter the cooking time. I find the meat much more tender than the conventional variety.
      to Deliciously Organic" aria-label="Reply to this comment to Deliciously Organic">Reply to this comment
      • Linda

        March 7, 2016 at 6:07 pm

        My organic grass fed chuck roast is only 2.16 lbs. what would cook time be ... the same??
        to Linda" aria-label="Reply to this comment to Linda">Reply to this comment
        • Deliciously Organic

          March 9, 2016 at 12:41 pm

          It would probably take less time. Maybe try 4-5 hours on low.
          to Deliciously Organic" aria-label="Reply to this comment to Deliciously Organic">Reply to this comment
  7. Rachel

    August 24, 2014 at 12:16 pm

    How much water do you add, or do you even add water?
    to Rachel" aria-label="Reply to this comment to Rachel">Reply to this comment
    • Deliciously Organic

      August 24, 2014 at 12:44 pm

      No water is needed.
      to Deliciously Organic" aria-label="Reply to this comment to Deliciously Organic">Reply to this comment
      • Rachel

        August 24, 2014 at 1:28 pm

        Good thing I asked. Can't wait to try it!
        to Rachel" aria-label="Reply to this comment to Rachel">Reply to this comment
  8. Deliciously Organic

    August 24, 2014 at 12:49 pm

    The modern Paleo diet allows for white potatoes on occasion, but if you need to avoid them you can substitute with sweet potatoes or parsnips.
    to Deliciously Organic" aria-label="Reply to this comment to Deliciously Organic">Reply to this comment
    • Missy

      September 9, 2016 at 12:09 pm

      If you use sweet potatoes instead of potatoes will they be mushy?
      to Missy" aria-label="Reply to this comment to Missy">Reply to this comment
  9. Andrea Cimino

    August 24, 2014 at 1:45 pm

    Looks yummy! I always brown the meat in a pan with some OO before I put it into the crock pot. It makes it taste beefier and richer! We are going to have stew for dinner tomorrow night, Yum!
    to Andrea Cimino" aria-label="Reply to this comment to Andrea Cimino">Reply to this comment
  10. Debbie P.

    August 26, 2014 at 2:56 pm

    I wonder if you could use a very lean turkey roast? We have several in the freezer and I would like to figure out a good way to fix them for my son and hubby to eat. I would assume I might need to add liquid then... Any ideas or recommendations?
    to Debbie P." aria-label="Reply to this comment to Debbie P.">Reply to this comment
    • Deliciously Organic

      August 28, 2014 at 6:24 am

      This recipe works well for chicken, so I think it would work well for a turkey roast. It probably won't need to cook as long. I would try 6 hours total on low.
      to Deliciously Organic" aria-label="Reply to this comment to Deliciously Organic">Reply to this comment
  11. Paula

    September 19, 2014 at 1:25 pm

    Just made this for my family today. Back to the basics! Simple and Delicious - I followed your recipe to the "T" and I would not change a thing!!
    to Paula" aria-label="Reply to this comment to Paula">Reply to this comment
  12. Kelly

    October 11, 2014 at 9:03 pm

    My 7 year old grandson was diagnosed in june with Nephritic Syndrome he was in stage 1 kidney failure The Dr put him on 50 mg of prednisone we got his kidneys in remission but its a roller coaster .He has a cold and is swelling up again because his body can't fight the cold when his kidneys are leaking a lot of protein .We are going gluten free and low sodium do you have any recipes for kids ? and i'm making this soup now for him.
    to Kelly" aria-label="Reply to this comment to Kelly">Reply to this comment
    • Deliciously Organic

      October 13, 2014 at 8:48 am

      I'm sorry to hear of your grandson's health issues. All of the recipes on my site are approved by my 2 kids, so they are very kid-friendly. I also have an entire chapter devoted to kids recipes in my upcoming cookbook.
      to Deliciously Organic" aria-label="Reply to this comment to Deliciously Organic">Reply to this comment
  13. Stephanie

    October 14, 2014 at 8:25 am

    Hi, Carrie. I love your recipes! Thank you for sharing them! I was wondering if you had any suggestions for something in place of the onions or if I could remove them and get the same result. I am following a low FODMAPS diet for IBS and onions are one of the foods that I react to. I make Lisa's chicken in a crock pot and line the bottom with carrots instead of the onions. Do you think that that might work here? Thanks again!
    to Stephanie" aria-label="Reply to this comment to Stephanie">Reply to this comment
    • Deliciously Organic

      October 15, 2014 at 8:56 am

      Carrots would work great! I tried it last week with just potatoes and it was fantastic! :)
      to Deliciously Organic" aria-label="Reply to this comment to Deliciously Organic">Reply to this comment
  14. Lana

    October 14, 2014 at 3:38 pm

    Which slow cooker do you use (brand/make)?
    to Lana" aria-label="Reply to this comment to Lana">Reply to this comment
    • Deliciously Organic

      October 15, 2014 at 8:27 am

      I have a 6 quart Kitchen aid mixer. The insert is ceramic and according to Kitchen Aid, it doesn't contain any lead. The insert is removable and can be put in the dishwasher. It's a great one! http://www.amazon.com/gp/product/B005MMNBDO?ie=UTF8&creativeASIN=B005MMNBDO&tag=deliciorgan03-20
      to Deliciously Organic" aria-label="Reply to this comment to Deliciously Organic">Reply to this comment
  15. Mary

    October 15, 2014 at 5:15 pm

    I used a roast I purchased at a local butcher shop and I followed the recipe exactly except I added garlic and four sprigs of fresh Rosemary. I also added a generous pour (3/4 cup?) of the wine I had on hand, (red) Zinfandel. At six hours I added the sliced carrots. Worked perfectly. St eight hours, the meat was juicy and tender and very flavorful and the carrots were cooked perfectly (I too hate mushy carrots). So easy. This was the first time I cooked a roast, but will not be my last.
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  16. Tammy

    October 16, 2014 at 8:37 am

    If baking this in the oven what temperature do you recommend and for how long?
    to Tammy" aria-label="Reply to this comment to Tammy">Reply to this comment
    • Deliciously Organic

      October 17, 2014 at 12:38 pm

      I would try 300 for about 4-5 hours.
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  17. Jenn McKenna

    October 20, 2014 at 8:23 pm

    Delicious! I have never made anything in the crockpot without added liquid and I was a little worried. It turned out great! I added a few cloves of sliced garlic, but otherwise just followed the recipe. I will definitely make again!
    to Jenn McKenna" aria-label="Reply to this comment to Jenn McKenna">Reply to this comment
    • Deliciously Organic

      October 21, 2014 at 12:01 pm

      So glad you enjoyed it! :)
      to Deliciously Organic" aria-label="Reply to this comment to Deliciously Organic">Reply to this comment
  18. Nicole

    October 23, 2014 at 8:18 pm

    Would a boneless rump roast work okay?
    to Nicole" aria-label="Reply to this comment to Nicole">Reply to this comment
    • Deliciously Organic

      October 24, 2014 at 6:16 am

      Yes!
      to Deliciously Organic" aria-label="Reply to this comment to Deliciously Organic">Reply to this comment
  19. Etta

    November 15, 2014 at 6:42 pm

    What do you think of doing a frozen roast?
    to Etta" aria-label="Reply to this comment to Etta">Reply to this comment
  20. Leigh Tinsley

    December 6, 2014 at 3:42 pm

    Hello- could you please explain how this doesn't need any liquid? Do you have any pics of the final product? Thanks!
    to Leigh Tinsley" aria-label="Reply to this comment to Leigh Tinsley">Reply to this comment
    • Deliciously Organic

      December 8, 2014 at 10:45 am

      I don't have pics of the final product, but the fat from the meat melts and helps create it's own juices. I was hesitant the first time I tried this, but it works! I make a roast like this once a week now!
      to Deliciously Organic" aria-label="Reply to this comment to Deliciously Organic">Reply to this comment
      • ryan

        December 25, 2014 at 1:37 pm

        the onions and fat reduce pretty quickly and create a lot of moisture. I do recommend adding some rosemary or garlic or some other flavors to the mix though.
        to ryan" aria-label="Reply to this comment to ryan">Reply to this comment
    • Sue Harrington

      December 24, 2015 at 5:12 am

      I cook frozen chickens, frozen pork and beef roasts, all with no liquid! Everything comes out perfect! The liquid can actually toughen some meats.
      to Sue Harrington" aria-label="Reply to this comment to Sue Harrington">Reply to this comment
  21. Kristi

    January 31, 2015 at 11:02 am

    Hello, have you tried this recipe on high? If so, for how long? Thanks!!
    to Kristi" aria-label="Reply to this comment to Kristi">Reply to this comment
    • Deliciously Organic

      February 2, 2015 at 10:21 am

      I've tried it on medium and was able to reduce the cooking time by about an hour. It also depends on how hot your slow cooker gets. My friend said that her slow cooker will boil soups on low, while my slow cooker will barely boil on high.
      to Deliciously Organic" aria-label="Reply to this comment to Deliciously Organic">Reply to this comment
  22. Jamila

    February 17, 2015 at 12:52 pm

    I just wanted to say that this is simply delicious! I used a pound of baby red potatoes and you don't need any water what so ever! This is my best post slow cooker pot roast to date!
    to Jamila" aria-label="Reply to this comment to Jamila">Reply to this comment
  23. Kelly @ The Nourishing Home

    March 13, 2015 at 1:01 pm

    LOVE this recipe and so I included in my recent Grain-Free Slow Cooker Recipe Round Up over at Keeper of the Home. I hope it sends lots of new friends your way! :)
    to Kelly @ The Nourishing Home" aria-label="Reply to this comment to Kelly @ The Nourishing Home">Reply to this comment
  24. Rachel

    April 26, 2015 at 9:47 am

    I'm new to using my crock pot- even though I've had one for years!- can I chip my veggies and have it arranged in the pot the night before and put it in the fridge overnight to put in the crock pot in the morning? I really want to try and make this later this week but mornings are always so rushed! This looks easy and delicious! I just wasn't sure if setting it all and leaving it in the fridge overnight would change anything or mess it up. Thanks so much!
    to Rachel" aria-label="Reply to this comment to Rachel">Reply to this comment
    • Deliciously Organic

      April 27, 2015 at 5:30 am

      That should work just fine! :)
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  25. Marissa

    May 4, 2015 at 2:43 pm

    Just made this and flavor is great but came out very tough . The meat is also grass fed , but maybe not enough marbling ??
    to Marissa" aria-label="Reply to this comment to Marissa">Reply to this comment
    • Deliciously Organic

      May 6, 2015 at 8:31 am

      If the meat was tough then it probably didn't cook long enough. The rule with roasts is "low and slow" to enable the fat to melt and moisten the meat. I'd try cooking it longer next time.
      to Deliciously Organic" aria-label="Reply to this comment to Deliciously Organic">Reply to this comment
  26. Mira

    May 25, 2015 at 11:54 am

    Can I make this recipe, but make it for 6 hrs instead of 8?
    to Mira" aria-label="Reply to this comment to Mira">Reply to this comment
    • Carrie Vitt

      May 26, 2015 at 7:14 am

      The meat won't cook long enough and will be tough if you only cook for 6 hours.
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  27. Marissa

    May 31, 2015 at 3:15 pm

    Going to try this recipe again. I bought grassfed beef and I noticed that the beef that wasn't grassfed had a lot more marbling. I am wondering if I can make this again with grassfed meat and not have it turn out dry. I am taking your suggestion to cook it longer. Hoping it works and I cam continue to use grassfed meat for this recipe !
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  28. marisa

    June 21, 2015 at 10:55 pm

    Can u stick it in frozen (roast) and follow same recipe? If I m gone for 9.5 hours will it hurt it or add maybe 1/2 cup of water? Also I've heard adding lipton soup mix is good in place of salt thanks
    to marisa" aria-label="Reply to this comment to marisa">Reply to this comment
    • Carrie Vitt

      June 29, 2015 at 7:35 am

      A frozen roast won't work for this recipe. I advise, thawing it for a day or two in the fridge and then putting it in the crock pot thawed. Lipton soup mix tastes great, but keep in mind it's full of unprocessed ingredients and some preservatives. I really love Herbamare for my roasts - it's an all-organic all-purpose seasoning blend that you can find online or at your local health food store.
      to Carrie Vitt" aria-label="Reply to this comment to Carrie Vitt">Reply to this comment
  29. marisa

    June 29, 2015 at 7:42 am

    Herbamare will look for it. I actually did thaw it out two days and seared it before hand browned it real good and it was a pork roast prob 2 1bs so cooked it 8 hours on low was very good but a little fatty added rosemary was delicious though do u have other crock pot recipes that are low maintenance and as successful as this one ?
    to marisa" aria-label="Reply to this comment to marisa">Reply to this comment
  30. Kim

    July 11, 2015 at 12:12 pm

    If I'm using a grass fed chuck roast that is smaller (2 1/2 lbs) and not a lot do marbling would I cook it as long?
    to Kim" aria-label="Reply to this comment to Kim">Reply to this comment
    • Carrie Vitt

      July 11, 2015 at 3:24 pm

      I'd try 5 hours and see how that does.
      to Carrie Vitt" aria-label="Reply to this comment to Carrie Vitt">Reply to this comment
  31. Jessica McCabe

    December 10, 2016 at 12:53 pm

    I made this the other night, and it's absolutely delicious! Big hit with the whole family. :) This may be a silly question, but should I trim the fat before eating or should I eat the fat? I know back in the day (aka the "low-fat 90s"), the rule of thumb was to always trim the fat off of meat before eating. But now?? Is it okay to eat it or no?
    to Jessica McCabe" aria-label="Reply to this comment to Jessica McCabe">Reply to this comment
    • Deliciously Organic

      December 13, 2016 at 1:34 pm

      I'm so glad you all enjoyed it! :) If the meat is organic or pastured, then the fat will contain all sorts of great nutrients. If it's a conventional roast, then better to trim it as toxins are stored in the fat.
      to Deliciously Organic" aria-label="Reply to this comment to Deliciously Organic">Reply to this comment
  32. Bridgette

    January 10, 2017 at 10:56 am

    This was so delicious and so EASY - a big hit with my entire family! I did brown the roast before in some olive oil and added thyme and oregano. I love your tip for adding in the carrots for just the last 2 hours - they were perfect. Will definitey make again. Thank you for sharing!
    to Bridgette" aria-label="Reply to this comment to Bridgette">Reply to this comment
    • Deliciously Organic

      January 11, 2017 at 9:21 am

      So glad you enjoyed it! :)
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  33. Bobbi

    February 15, 2017 at 7:11 pm

    You add no liquids? Makes me nervous leaving for work with no liquids in it so want to make sure.
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    • Deliciously Organic

      February 23, 2017 at 11:29 am

      Right. No liquids! :)
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  34. Kris

    May 14, 2017 at 3:36 pm

    When placing the roast in the crock pot per directions, does the roast need to be a thawed roast? or is it ok to put in the crockpot while still frozen? Thanks!
    to Kris" aria-label="Reply to this comment to Kris">Reply to this comment
    • Deliciously Organic

      May 17, 2017 at 9:36 am

      Yes, the roast should be thawed.
      to Deliciously Organic" aria-label="Reply to this comment to Deliciously Organic">Reply to this comment
  35. Brenda

    January 13, 2019 at 12:12 am

    My husband brought home a 2.6 lb boneless Chuck roast. Since it is boneless what cooking time would you recommend. Low cooking time on my crockpot is 8 and 10 hrs. High is 4 and 6 hrs. I need to have this ready by 2p.m. Should I split the cooking times up or cook for a full 8 hrs on low?
    to Brenda" aria-label="Reply to this comment to Brenda">Reply to this comment
  36. Pam

    January 25, 2019 at 8:42 pm

    I'm planning to try this tomorrow - sounds delicious! One question - I notice that you say 8 hours is the total time, but to add the carrots after 8 hours and cook for 2 more. Was that a typo? Maybe add the carrots at 6 hours, and then cook for the total of 8? Thanks so much for clarifying. Pam
    to Pam" aria-label="Reply to this comment to Pam">Reply to this comment
    • Deliciously Organic

      January 28, 2019 at 11:40 am

      Thanks for catching that! Yes, it was a typo. Cook for 6, then add carrots for 2 additional hours.
      to Deliciously Organic" aria-label="Reply to this comment to Deliciously Organic">Reply to this comment
  37. Ruthi

    August 8, 2019 at 11:15 am

    I made this (mostly) as you wrote it two nights ago. My only change was to add some garlic to the mix and I browned the meat. My husband RAVED! He loved it so much, I will now have to add it to the regular rotation. Thanks for the great and very easy recipe!
    to Ruthi" aria-label="Reply to this comment to Ruthi">Reply to this comment
    • Deliciously Organic

      August 13, 2019 at 10:19 am

      Yay!! Thank you so much for letting me know!
      to Deliciously Organic" aria-label="Reply to this comment to Deliciously Organic">Reply to this comment

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Hi, I’m Carrie Korem, FNTP
Welcome to Deliciously Organic

Through unprocessed, organic food and detox I’ve reversed Hashimoto’s disease, chronic migraines, IBS and eczema.

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