I think you are all going to fall in love with this simple and easy slow-cooker paleo root vegetable pot roast recipe! This is pure comfort food right over here! This dish was created with a chuck roast, carrots, parsnips, and one really huge turnip! This paleo pot roast gets its fabulous flavor from one of my favorite seasonings, Herbs de Provence. Not only is this meal pure comfort food on a plate, but this paleo & gluten-free dinner is simple to create at home.
Roast preparations
First things first though. Let’s discuss this Root Vegetable Pot Roast from the beginning. The meat is the highlight of the meal after all. The first thing I do for a slow-cooker roast is salt and pepper that slab of meat, throw it on a hot saute pan with olive oil, let it sizzle and brown. When you brown your meat you lock in the juice of the meat and your meat will be so tender when dinner time rolls around. I used a small 2 pound roast for this recipe but I believe you could use any chuck roast up to three pounds. If you are looking for a great deal on a chuck roast, I have had great success with shopping at Kroger.
Soften & season up the vegetables
Once you get a beautiful sear on all sides of the meat it is time to soften and season veggies. This recipe includes carrots, parsnips, and a turnip. What you need to do is slice the carrots and the parsnips. With the turnip, you are going to chop it up into little square or rectangular pieces.
Season it up with Herbs de Provence
This paleo root vegetable pot roast was seasoned with Herbs de Provence from Spice Islands. I honestly do not know what the exact ingredients are in this blend. It only says “spices & lavender” on the back label. No clue on why it is so top secret but it is. I wish I could fill you in on the exact seasonings that go into this blend. I read the label on another Herbs de Provence label and it had the following ingredients: marjoram, savory, thyme, rosemary, basil, fennel, sage, lavender.
This is a very fragrant and aromatic spice. It is not a seasoning that I use often but I do enjoy seasoning a big hunk of meat with this.
The Instant Pot Aura
This paleo pot roast can be cooked with a regular slow-cooker but I would love to let you know exactly how I cooked my meal. I just recently gave the Instant Pot Aura a whirl and published a review on my blog. I have been using this small appliance in my kitchen for about one month and I am head over heels in love with it! The Instant Pot Aura is a 6-quart multicooker that is a 10-in-1 small appliance for your kitchen. Instead of using a saute pan AND a slow-cooker the Instant Pot Aura is capable of both browning the meat AND slow-cooking it.
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Why Your Kitchen Needs The Instant Pot Aura Multicooker REVIEW & RECIPE For Italian Sausage Pasta Sauce
Final thoughts on this Paleo Root Vegetable Pot Roast
If you are looking for great comfort food, this Paleo Root Vegetable Pot Roast recipe will hit the spot! My little family of three chowed down and there were some mmm’s and ahh’s going on at the dinner table! Not only is this slow-cooker pot roast recipe simple but it is very healthy as well! You will not find any gluten lurking around in this paleo recipe… just savory meat and vegetables. This is a meal that you can feel good about eating and you can enjoy this paleo meal without all the guilt!
Question Time! What are your favorite ingredients in a pot roast? Leave me a comment and let me know what ingredients you enjoy in yours!Â
Paleo Root Vegetable Pot Roast For Your Slow-Cooker (Gluten-Free)
This paleo root vegetable pot roast recipe is a simple and easy recipe for your slow-cooker. This dish is pure comfort food and this meal is also gluten-free.
- 2 pound Chuck roast (You can use slightly larger)
- 3 Carrots (Sliced)
- 2 Parsnips (Sliced)
- 1 Turnip (Diced)
- 14.5 ounces Fire Roasted Tomatoes (Drained)
- 2 tablespoons Minced Garlic
- 2 Shallots (Slivered)
- 1 1/2 tablespoons Herbs de Provence
- 1 Bay Leaf
- 2 tablespooons Virgin Olive Oil
- Salt (To taste)
- Pepper (To taste)
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Slice and dice your vegetables.
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Warm the olive oil in a saute pan. Salt and pepper the meat. Place the meat in the saute pan and brown the meat on all sides to get a browned crust on the outside of the beef.
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Add in the garlic and shallots and cook until translucent.
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Add in the vegetables (carrots, parsnips, and turnip). Saute until slightly softened.
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Place the meat and vegetables into the slow-cooker. Add in one can drained diced fire roasted tomatoes.
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Add in your bay leaf and herbs de provence. Stir until well incorporated. Salt and pepper the mixture.
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Place the slow-cooker on low for 5-6 hours.
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Once 5-6 hours have passed you can remove your meat and cut into small chunks. Place it back in the slow-cooker and give it a good stir.
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Serve, eat, and enjoy.
It is best to go light on the salt and pepper and season to taste depending on the size of your chuck roast. You can always add more as time goes on.
PIN ME FOR LATER!
Other recipes you might enjoy!
- Paleo Mississippi Pot Roast Recipe (Gluten-Free, Slow-Cooker)
- White Chicken Chili Recipe (Gluten-Free, Slow-Cooker)
- Bison Chili Recipe (Gluten-Free, Slow-Cooker)
My mother and step-dad stopped over for dinner last night and this was what I served. We sure polished this meal off. There was nothing left and we all joined the Clean Plate Club. This is the type of dinner that I love to serve to guests of my home. It is great comfort food and it is a filling dish. We all had to leave some room for dessert though! I created a vegan matcha and chocolate cheesecake and that was our dessert. I am currently working on a recipe post for that and hope to post it soon.
