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Paleo Slow-Cooked Italian Pot Roast Recipe

slow cooked paleo Italian pot roast recipe

 1 (8 oz) package sliced mushrooms
 1 large onion, diced
 2 - 2 1/2 lbs. boneless chuck roast, trimmed
 1 tsp. pepper
 1 tsp. salt
 3 Tbsp. olive oil
 3 cloves garlic
 2/3 cup beef broth
 3 Tbsp. tomato paste
 1/4 cup fresh parsley, chopped (you'll use half for cooking, and the other half as a garnish)
 1 tsp. dried rosemary
 1 tsp. dried thyme
 1 tsp. dried oregano
 1/2 tsp. granulated onion
 1/4 tsp. red pepper flakes

Sprinkle trimmed roast with the pepper and salt


In a large skillet on the stovetop, add olive oil and heat to medium-high. Place seasoned roast in the skillet and sear about 2-3 minutes per side – just until nicely browned. (do not cook through!)


Moving to the slow cooker, add in the diced onion, garlic cloves, and mushrooms, then place the browned roast on top


Pour the beef broth and the tomato paste over the roast


Next sprinkle in all the dried seasonings (rosemary, thyme, oregano, granulated onion, and red pepper flakes) plus about 2 Tbsp. of the fresh parsley (save the remaining parsley for the garnish)


Cover slow cooker and set to HIGH and cook for 6 hours – OR – set to LOW and cook for 8-10 hours. When the meat pulls apart easily with a fork, it's ready


Serve over mashed sweet potatoes or cauliflower rice if desired


Garnish dish with remaining chopped parsley