Classic Pot Roast
This Pot Roast Recipe is super simple to make and requires less than 20 minutes of hands on prep. You can cook the pot roast in the oven, in a slow cooker or instant pot until its fall apart tender and served with a rich sauce. This Paleo Pot Roast is also Grain Free, Gluten Free, Dairy Free, Whole30 and Specific Carbohydrate Diet Legal
WHY YOU ARE GOING TO LOVE THIS CLASSIC POT ROAST
- Melt in your mouth meat that falls apart with the touch of a fork. If you are a fan of incredibly tender meat than this is the recipe for you.
- It’s a family friendly dish that everyone from kids (including my toddler) to adults, and even fancy guests you might want to impress will enjoy love.
- This is one of those recipes that makes it seem like you have been slaving over the stove all day, when really it requires less than 20 minutes of hands on prep, than sit back and let the oven do all of the work.
- There are three different methods for cooking this pot roast. I prefer to cook pot roast in the oven, but if you are in a rush this can easily be made in an instant pot in just over an hour. Have all the time in the world? Pop this in the slow cooker in the morning (or night before) and forget about it. 8 hours later dinner is ready to go!
- The sauce is so good you will want to drink it with a spoon (no judgement here if you do!)
- These are leftovers you will be excited about eating.
- This Paleo Pot Roast is also Grain Free, Gluten Free, Dairy Free, Specific Carbohydrate Diet Legal and can easily be modified to become Whole30 and Keto!
WHAT IS THE BEST CUT OF MEAT TO USE FOR POT ROAST?
When choosing a cut of beef for pot roast you want to choose one with a good amount of fat and connective tissue which breaks down during cooking results in melt in your mouth tender meat. I personally prefer Chuck Roast, but Brisket or Rump Roast are also cuts of meat that work well.
CAN I ADD OTHER VEGGIES TO THIS POT ROAST?
I kept things simple with onions, celery and carrots in this pot roast recipe, but a lot of people add in potatoes (yellow or golden) as well. I recommend sticking to root vegetables such as parsnips, turnips or rutabaga which can all withstand the long cooking time and won’t turn into complete mush. If you would like to add other vegetables, I would suggest adding them further into the cooking process. Mushrooms can be added in with 1 hour of cook time remaining while green beans should be stirred in when there is only 30 minutes left.
IS IT POSSIBLE TO MAKE THIS POT ROAST RECIPE WHOLE30 BY SKIPPING THE WINE?
I highly recommend making this pot roast recipe with the wine as it adds a wonderful depth of flavour. If you are doing a Whole30 or prefer to skip the wine, there are a few modifications that can be made. Increase the amount of beef stock used to 2 1/2 cups and substitute the wine for 1 cup of grape juice or apple juice and 1 tbsp of balsamic vinegar.
IS THIS POT ROAST KETO?
With one simple modification this Pot Roast is Keto too! Simply skip adding carrots as a veggies and replace them with a less starchy vegetable such as radishes. That’s the only adjustment required to make this recipe keto and low carb.
CAN I MAKE THIS POT ROAST IN THE SLOW COOKER?
I prefer to make this Pot Roast in the oven but it also turns out well in the slow cooker. If you have a slow cooker with a sear function that’s ideal, otherwise I would recommend searing the beef in pot on the stove before transferring the browned meat to the slow cooker. I know that having to wash an extra pot is a pain in the butt, but I really find that searing the meat adds a lot of flavour and a caramelized texture to the outside which greatly benefits the final dish. After adding all of the veggies, seared beef and herbs, stock and wine to the slow cooker, turn it on low heat and cook for 8 hours until the beef easily shreds with a fork.
CAN I MAKE THIS POT ROAST IN AN INSTANT POT?
Rather than cooking this pot roast in the oven, you can cook it in the instant pot and save almost 2 hours! Thanks to the speeding cooking abilities of the instant pot it cuts the cooking time down to just 1 hour making this possible to make after work during the week. Turn the instant pot to sear and sear the meat until brown on all sides. Next add in the veggies and continue to cook for a few more minutes before pouring in the liquids listed below. Once they are gently simmering, return the beef to the instant pot, turn it to high pressure and cook for 60 minutes followed by natural release.
WHAT TO SERVE WITH THIS POT ROAST
My go-to side dish for this paleo Pot Roast is cauliflower mash (or potato mash) as I love letting it absorb any of the delicious rich sauce. I personally find that because there are already vegetables included in this recipe there isn’t a need to make more as a side dish, but if you feel so inclined this Pot Roast can be served with Roasted Radishes, Broccoli, Green Beans or a simple arugula salad.
CAN I MAKE THIS POT ROAST IN ADVANCE
This Paleo Pot Roast is a great recipe to make in advance and as with a lot of slow cooked meat dishes, the flavours only seem to get better after a day. This recipe can be made up to 3 days in advance. Once the beef is done cooking, transfer the entire pot directly to the fridge (once it has cooled) and refrigerate until an hour before serving. An added benefit of making this in advance is that you can scoop out any excess fat which has hardened on the top of the pot before reheating. To reheat simply pop the pot back into the oven for 20 minutes at 400° Fahrenheit until the meat is warmed through.
WHAT ABOUT LEFTOVER POT ROAST?
When it comes to leftovers it’s hard to beat leftover pot roast. Leftovers are best stored in an airtight container in the fridge for up to 4 days and can be reheated in the microwave or in the oven at 350° Fahrenheit until just warmed through. Leftovers can also be stored in an airtight container in the freezer for up to 4 months. Pour all of the sauce over the shredded beef and toss to ensure the shredded pieces are well coated before freezing, this will ensure that the meat is very moist and flavourful once thawed.
Here are a few more comforting meals that you might enjoy:
- Slow Cooker Brisket with Balsamic Onion Gravy
- Braised Lamb Shanks
- The Best Grain Free Lasagna
- Whole30 Braised Short Ribs
- Beef & “Barley” Soup
- Italian Meatballs
If you make this recipe let me know in the comment section below, I would love to hear what you think or take a photo and tag me (@everylastbite_) on Instagram, I love seeing your photos!
Classic Pot Roast
- 4 pound Chuck Roast (or Brisket) (approx 1.8kgs)
- 1 tsp salt
- 1 tsp pepper
- 1 tbsp olive oil
- 2 cups carrots cut into 1 inch pieces
- 2 cups celery cut into 1 inch pieces
- 2 yellow onions diced
- 6 cloves garlic minced
- 1 tsp dried thyme
- 1 tsp rosemary
- 1 1/2 cups red wine
- 2 cups beef broth
- 2 tbsp tomato paste
- Preheat the oven to 350 degrees Fahrenheit (175 degrees Celsius)
- Generously season the roast on all sides with salt and pepper. Heat the oil in a dutch oven on medium high heat and sear the roast for 4 minutes per side until golden in colour.
- Set the beef aside on a plate. Add the carrots, celery, onion and garlic to the pot and saute for 5 minutes before adding in the thyme, rosemary, tomato paste, beef stock, red wine and tomato paste. Bring the pot to a simmer and then return the roast to the pot.
- Cover the pot with a lid and place it in the oven to cook for 3 hours. After 3 hours the beef should be fall apart tender and the carrots can be easily pierced with a fork. Transfer the beef to a plate and use a spoon to scoop out the veggies and arrange them around the beef. Use a fork to shred the pot roast into pieces.