One thing I absolutely hate is waking up to the smell of cooked meat in the morning. Sure, I don’t mind making meat in the morning and eating it right then, but that smell of slow cooked food at 6 in the morning makes me sick to my stomach. But the thing about blogging is you have to figure out the right time to take pictures. So if I would have made this in the morning, I would have to wait all day and then get the pictures done quickly before the sun went away, meaning I wouldn’t be able to make it to the gym on time and I would have to clean the house at night. So instead, I cooked it up overnight. And woke up grumpy this morning. All for you. Because it’s freezing out and you deserve a pot roast recipe to warm your soul. And if you like waking up to the smell of meat, definitely make this overnight. Ya weirdo.

It’s freezing here in Colorado. And I’ve become a crappy mom. I don’t want to go run in the snow unless the sun is shining, which thankfully it shines pretty often here. But because I don’t want to bundle up just to take Jackson on a walk, he’s getting less walks. And he’s getting cabin fever. Every day that he doesn’t get a walk, he gives me dirty looks. Straight up. I think he needs a brother. But then I would have to walk two dogs, right? Right. Does someone want to come doggy day care my dog? That would be great. Kthanksloveyou.

So you know how you get older and you start to see things change within and on the outside of your body? I’ve talked about this before, wrinkles coming on and my body aching. Well I’ve officially had a super weird thing happen to me: My body has decided it wants to have two cow licks on the top of my head. It’s cow licks, not calicks, right? Whatever. Because just one cow lick wasn’t enough. And they are on the top of my head, like where two pigtails would go. So I have these two pieces that shoot out in different directions, that almost create a horn look on the top of my head. Styling my hair is extremely frustrating at this point. I’m about to go 2007 Britney Spears on my head.

I am craving everything right now. Mexican food, curry, waffles, Christmas cookie. And today, pancakes. I want pancakes so hard right now. I think it’s a pancake lunch kind of day. You in?

PaleOMG Slow Cooker Pot Roast with Easy Gravy

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Slow Cooker Pot Roast with Easy Gravy

5 Stars 4 Stars 3 Stars 2 Stars 1 Star

5 from 3 reviews

  • Yield: 5-6 1x


  • 2 tablespoons ghee
  • 4 pound chuck roast, tied around the outside with twine
  • himalayan sea salt, to taste
  • 3 medium carrots, peeled and sliced
  • 3 medium parsnips, peeled and sliced
  • 1 medium yellow onion, cut into quarters
  • 3 garlic cloves, sliced
  • 1 tablespoon chopped fresh thyme + extra sprigs
  • pinch of black pepper
  • 2 bay leaves
  • 2 cups beef broth
  • 1/3 cup red wine (optional)
  • 1 tablespoon honey
  • 1/4 cup tapioca or arrowroot flour
  • 1 batch of Cauliflower Puree on page 202 in Juli Bauer’s Paleo Cookbook


  1. Place a large cast iron skillet over medium heat. Once hot, add ghee. Sprinkle salt on chuck roast then sear on all sides, about 2-3 minutes per side. Place in slow cooker and put sliced carrots, parsnips and onion around the roast. Top the roast with garlic cloves, a bit more salt, thyme and thyme sprigs and black pepper. Put the bay leaves in the pot then pour in the beef broth and red wine. Cover and let cook for 8 hours on low.
  2. Once roast is done cooking, remove roast and place in a baking dish then use a slotted spoon to remove all the veggies and set in the baking dish with roast. Cover with foil to keep warm while you finish the dish.
  3. If you are making cauliflower puree, make it now.
  4. For the gravy: Dispose of bay leaves and thyme sprigs from slow cooker then use an immersion blender to puree broth in the bottom of the slow cooker. Once pureed, pour mixture into a large sauté pan and place it over medium heat. Add honey and whisk. Then while continuously mixing, add arrowroot or tapioca flour to the mixture, one teaspoon at a time. Be sure to continuously whisk because it can clump up. Once all flour is combined and gravy has thickened, pour mixture through a mesh strainer to get rid of any clumps.
  5. To serve pot roast: place cauliflower puree in a bowl along with veggies, pot roast that has been pulled apart with fork, and gravy on top!

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PaleOMG Slow Cooker Pot Roast with Easy Gravy


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  1. Emily P says:

    I feel you on the smell of meat…but I am more averse to cooked food smell in general once mealtime is over. I LOVE cooking but I hate when my house smells of onions and garlic (which is in everything I cook). So I cook dinner, and when my husband is cleaning up, I light candles everywhere so that my home smells like Anthropologie and not a dining hall…I’m crazy but whatever. Also, I have a ton of cowlicks and it’s super annoying, but I also have grey hair at age 31 so that is annoying too. So then I tell myself, ‘it could be worse, at least you have hair and money to get your hair dyed blah blah blah’ and then I become less annoyed for 3.5 minutes. P.S. I just told like 10 of my friends to check out your buffalo chicken casserole recipe and make it asap because it’s the best!

    1. juli says:

      ok that’s definitely a better way to look at it. i dye my hair every 4 weeks (my hair is blonde so it looks like grey when it’s growing in) so I should be very thankful! you just turned my attitude right around!

      1. Emily P says:

        Haha, glad I could help 🙂 You’ve got to stop posting fashion fridays because my husband is getting annoyed with my online purchases… 😮

        1. juli says:

          lol my fiancé feels the same way!

      2. Ana says:

        You’re naturally blonde?! Wow I wouldn’t have guessed. Your hair looks so healthy too! That’s awesome you’re able to keep it that way despite the dye. Must be all that awesome healthy food 🙂

  2. Sara says:

    Made this tonight! My roommate & I loved it! Very simple as well, I prepared it before I went to work.

  3. Sabrina @ Familynano says:

    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!

    1. juli says:

      awesome! glad to hear you enjoyed it, sabrina!

  4. Mark johnson says:

    Has anyone converted this recipe to a Dutch Oven or Roasting Pan? Conversion recommendations I have read typically equate 8 hours in a crockpot on low to 325 to 350 degrees and 3-4 hours in the oven. What else should be modified?

    1. Squeaky says:

      Late to reply, but maybe you have email notifications on? I make pot roast in my cast iron dutch oven occasionally. 325F for 4-5 hours! Sear the meat in your dutch oven, deglaze the pan with wine, plop in the meat, nestle veggies around it, bone broth up near the top of the meat (I don’t measure it, I just pour it in until it’s near the top of the meat), thyme and garlic on top, pop in oven.

      I do really like the crockpot though, great for sunday dinner so you can actually go out on sunday afternoon….

  5. Karen M. Chapman says:

    This was delicious! I am truly loving your site. Recipes are easy, your photos are beautiful, love the variety of recipes. I have spread the word with friends….. ????