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Slow Cooker Pot Roast with Easy Gravy
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?
Slow Cooker Pot Roast with Easy Gravy
- 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
- 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.
- 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.
- If you are making cauliflower puree, make it now.
- 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.
- 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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Oh, Hi! I’m Juli.
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