Are you craving a comforting, nourishing meal that’s also packed with flavor? Look no further than this simple pot roast recipe. This dish is perfect for those following Paleo, AIP, GAPS, Wahls, or Whole30 diets, as it’s free from grains, legumes, dairy, and added sugars. The star of the show is the Holy Grail gravy, a rich and flavorful sauce that complements the tender, juicy pot roast beautifully. This recipe is easy to follow and requires minimal effort, making it ideal for a busy weeknight dinner. Get ready to indulge in a delicious and healthy meal that will leave you feeling satisfied and nourished.
INGREDIENTS
- 2–4 lb. chuck roast (bone-in or boneless)
- 1 onion, chopped
- 4 carrots, cut into large chunks
- 2 stalks celery, thickly sliced
- 2–4 garlic cloves, whole
- 1 bay leaf, whole
- 2 branches fresh rosemary, whole
- 1/4 cup broth (or water)
- Sea salt, to taste
- Black pepper (optional; omit for AIP)
INSTRUCTIONS
- Prepare the Vegetables: In a slow cooker, place all the chopped vegetables and herbs. If you don’t have a slow cooker, preheat your oven to 250°F (120°C) and use a lidded casserole dish or Dutch oven.
- Add Liquid: Pour 1/4 cup of broth or water over the vegetables. This small amount is intentional, as the meat will release its own juices during cooking.
- Season the Roast: Season all sides of the chuck roast liberally with sea salt (and pepper, if using) and place it on top of the vegetables.
- Cook: Cover and cook on low for 6-8 hours, or until the meat is tender and can be easily shredded with a fork.
- Make the Gravy: Once cooked, carefully lift the meat out of the slow cooker and place it on a plate. Discard the bay leaf and rosemary branches. Pour the cooking liquid into a blender, add half of the cooked vegetables, and puree until smooth. For a thicker gravy or stronger flavor, add more of the vegetables. Adjust salt to taste.
- Serve: Enjoy the pot roast over garlic mashed cauliflower, drizzling the gravy on top.
LEFTOVERS
Store the meat and gravy together in a container, mixing them before refrigeration to keep everything moist and flavorful, making reheating easy.
NOTES
- The meat reduces significantly during cooking, yielding approximately 4 servings for a 2 lb. roast and about 8 servings for a 4 lb. roast.
- For Instant Pot users, you can pressure cook the roast on high for 90 minutes. However, note that roasts are generally more tender when slow-cooked. While the Instant Pot has a slow cook function, its performance can vary by model; a traditional slow cooker is recommended for the best results.
