My stomach is screwed up. Consuming beef sticks and trail mix all day Wednesday and all day Saturday did not make my stomach happy. I just need to not purchase nuts when I’m traveling. I eat them, they don’t fill me up, so then I eat more. Then I just get fat. Stupid.
I traveled to Boston last week. Sad to say I didn’t get to see a ton of Boston. We landed. Went to Whole Foods to get the food I would be cooking that week, then went to the house we were going to film at. So I saw Boston for a good 6.2 minutes. But I did get to go to the AgainFaster office and meet some awesome people, so I can’t complain. All in all, it was a good trip. I filmed 7 cooking videos, learned a butt load from a professional chef AND crossfitter named Bryce, then got to read The Hunger Games while I flew all over the place. LIKE!
Turns out, I don’t really know what I’m doing in the kitchen. Well, you already knew that, but being next to a professional chef makes me even more incompetent. I burnt garlic for gosh sakes. This man, Chef Bryce, went to culinary school and has worked all over in the food industry. I, on the other hand, am excited if I don’t cut half of my finger off every time I’m cooking. He even taught me how to properly cut an onion! How exciting! I did half way fall in love with him when he made a chocolate coconut macadamia nut brittle. It was pretty similar to my Chocolate Coconut Bark but with much more expensive chocolate. Oh he fancy huh?!
So, here’s the thing. If you go back to some of my first recipes, from back in the day, before I was an actual website, and before I talked incessantly about myself and my life, you will find some delicious recipes. The problem is, back then I was working from 4am-9pm, not coming home in between and only was able to take picture in the dark. So my food looks like dog doo doo. And people tend to not flock towards those meals. So vain. Such a shame. So I’m bringing them back. Like a blast from the past. But in food form. So check out the first time I made Mushroom Gravy Slow Cooked Rump Roast and see with your own eyes how gorgeous my pictures were back in the day!
Leftovers: Mushroom Gravy Slow Cooked Rump Roast
- Yield: 4-6 1x
Ingredients
- 1–2 lbs beef rump roast
- 3–4 cups organic chicken bone broth
- 1–2 large onions, roughly chopped
- 5–6 garlic cloves, peeled
- 1 container of mushrooms, sliced
- salt and pepper to taste
- 1 teaspoon garlic powder
- 1 teaspoon onion powder
- 1/2 teaspoon paprika
- 1/2 cup full fat coconut milk, canned
Instructions
- Pull out that handy crockpot of yours!
- Add in your broth, coconut milk, onions, garlic, mushrooms, and spice to your crock pot and mix together.
- Make a little room in your crockpot around the mushroom mix and plop that cute little rump roast in the pot.
- Turn on low for 6-8 hours or high for 4-6 hours.
- Then you eat it!! Holy crap, THAT WAS EASY!!
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You May Also Like:
Slow Cooker Pot Roast with Easy Gravy
Savory Waffles with Mushroom Gravy
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I love your sense of houmour & your food! I am most definitely buying a slow cooker now after putting it off for too long – that recipe has pushed me over the edge 😉 woo hoo.
Do it! Buy one!
Coconut milk! Awesome idea!! I like that you used cups of broth in this. I followed another recipe for rump roast that only used 1/2 a cup and my roast dried out. Great picture! The bowl in the bowl on the plate is classy!
Gotta keep that moisture locked in!!
I too, love your recipes website etc..every recipe of yours we make is an instant hit. Every single one! Please keep it real my new friend.
Thanks so much Beth!!!
I making this right now. The only changes I made was to sear the meat with the seasonings in bacon grease mixed with ghee. My house smells great right now. Thanks for the recipe. 🙂
Sounds delish! Hope you like it!
“chocolate coconut macadamia nut brittle”
that’s all.
pure heaven
This is such an amazing recipe… and a super time saver! THANK YOU for being food obsessed and making my intro into the world of eating Paleo so much fun!
Glad you liked it!!
A great part of your charm, Juli, is that you’re YOU, and as your other readers/paleo-cooks say, what makes it easy to live this diet is having your easy-going manner (your frankness in writing, and your dancing/singing/cooking away in the kitchen on your videos) demonstrate how simple it can be to feed yourself deliciously WELL on a healthy diet. So don’t knock your own style, just ROCK it…!
And, by the way, I was gonna knock out one of these pot-roasts tonight, even based on the previous photos, but your photography and presentation is getting quite good. 🙂
Cheers!
Thanks so much Tamara, I’m definitely me, not changing ever.
Perhaps a silly question, but was the meat supposed to “flake” (as it does with the shredded beef)? The butcher gave me 4 lbs so it was quite a large roast, and I ended up having to carve it when it was done.
Yes it should flake…was it a rump roast?a
Yes, it was a bottom round rump roast. Maybe I overcooked it?
It might have needed longer time in there. It’s usually tougher like that if it needs to cook longer
Mine turned out tough too… not at all like the picture. But it was grass fed beef (my first foray into grass fed) so maybe that’s why…. I’m putting it on for longer and hoping good things will happen 🙂
Great roast recipe. The mushrooms and onions were really tasty. The house smelled great, too.
Thank you so much for this recipe! Before going Paleo, the only way I ever cooked a roast was with the old standard onion soup packet and cream of mushroom, which makes me cringe thinking about the ingredient list now. I tried several different Paleo-friendly recipes (with balsamic, a coffee rub, etc.) but none of them quite hit the spot for my family. That was of course until I found this one! I scored BOGO roasts and cooked them back to back days this way (one to freeze, no, we’re not complete pigs!) 😉
This will definitely be my go-to from now on!