Growing up, there were some meals that you knew would make the dinner table on a monthly basis: spaghetti with meat sauce, tacos, pork chops, grilled chicken, pot roast.
These were all meals that my mom could either make ahead or easily whip together in an hour, could feed our family of five (with two growing boys…so more like family of 8), were kid-friendly, and were budget-friendly.
I don’t know about y’all, but I’m always looking for meals that fit those same standards- easy, affordable, and provides plenty of leftovers.
My perfectly paleo crockpot pot roast, my friends, does just that.
To this day, I find so much comfort in pot roast. And, like my mother, I find it to be perfect for a busy weeknight, letting the slow cooker do the work for you. Plus, it’s cheap and can easily be varied depending on what veggies you need to use up in your pantry and fridge.
The hardest part of this recipe is chopping up the veggies, which I’m finding are easier and easier to find precut in the frozen and fresh produce sections of Wal-Mart. After that, it’s searing off the roast, dumping everything in the crockpot, and not forgetting that oh so crucial step of turning the nob to low.
Yes, I once plugged in my crockpot and never turned it on, letting the meal go to waste as it say on my counter all day….what a tragic lesson to have to learn the hard way…
This recipe uses a 3-4 pounds beef roast. This is a tough piece of meat that has lots of fat marbled throughout and on top. I usually trim some of the fat off the top, but I don’t worry about the fat marbled throughout the roast. It will be really easily to scrape the fat off the top of the roast once it’s cooked, and the meat pulls away from the fat easily, too. For now, keep most of it on the roast. Fat=flavor.
One step I MUST emphasize to y’all is searing off the roast for a few minutes on each side. I know it adds about ten minutes to the prep and it’s really tempting not to do this, but it caramelizes the outside of the roast, sealing in yummy juices to keep the roast super flavorful and tender.
After it’s had 8-12 hours to boogie in the bathtub, this roast makes its own au jus (fancy name for meaty sauce) that I like to drizzle over the top before devouring.
If you’re feeling ambitious or want to feel a little extravagant, you could easily make a gravy out of it by pouring off the liquid into a saucepan and whisking in a slurry of arrowroot powder and water (mix 1 tablespoon arrowroot to 1 tablespoon water) to thicken it up. Mr. Happy Healthy Texan and myself aren’t huge gravy fans, so we skip that step.
When serving pot roast, I feel some type of roasted green thing and mashed white thing are necessities to round out the meal. Personally, I roasted up some brussel sprouts (I could seriously eat these every day of my life) and mashed 2 pounds of cauliflower with 1 pound of Yukon gold potatoes. You could also do roasted green beans, roasted potatoes, or just white rice (no, white rice is not going to kill you or make you instantly gain weight).
As the nights get cooler and darker, meals like this perfect pot roast really get me in the autumn spirit. While I’d love to dawn sweats and fuzzy slippers while eating my pot roast this week, I think I’d get a little sweaty. Instead, I’ll light an autumnal candle and watch Halloween Baking Championship on Food Network to get in the spirit.
Perfectly Paleo Pot Roast
Healthy Happy Texan
I'm a Foodie, Fitness Instructor, and Follower of Christ. Add a passion for teaching others, dark chocolate, bacon, and dogs -- and that's me in a box.
Come on, let's live a little!