Slow-Cooker Pot Roast with Gravy is an easy way to make a hearty meal that everyone will love. Gluten-free, Paleo, Auto-Immune Protocol Diet and Whole30.
Easy Slow Cooker Recipe
I’m a busy mama of four and I cook three meals a day for my family. On Saturdays, I try and make sure that I utilize my slow-cooker for Saturday night dinners. Saturday is my day of rest, and that way I can enjoy my day and not have to worry about cooking dinner. One of my family’s favorite slow-cooker meals that I make is Savory Pot Roast with gravy.
Savory Pot Roast Tips
The key to a great and tender pot roast is not only the cut of meat you buy but the pot roast seasoning you add to the slow-cooker. The right amount of seasoning and liquid makes for a tender and savory roast and vegetables.
My savory pot roast seasoning blend along with gluten-free beef broth made cooked along with the roast and vegetables makes the perfect broth to make savory gravy.
Gluten-free gravy is not complicated to make, and the addition of gravy takes the pot roast to the next level.
It does not get any easier than my gluten-free slow-cooker savory pot roast with gravy. Make sure that you put your roast on at lunchtime so that it will be done by dinnertime.
Using a slow-cooker is an easy way to cook a hearty meal that everyone will love. I promise that you will love how tender and flavorful your roast will turn out.
Modifications
- Naturally gluten-free and dairy-free
- Paleo, Whole30 and Auto-Immune Protocol Diet (AIP)
Looking for more tasty and healthy meals that are AIP, Paleo or Whole30? Check out these gluten-free dinner recipes.
- Crispy Chicken Thighs One Pan Meal
- Paleo Pesto Turkey Meatballs
- Easy Beef Stew
- Honey Lemon Ginger Chicken
- Grilled Chicken Chimichurri Salad
Slow-Cooker Savory Pot Roast with Gravy
Ingredients
Pot Roast:
- 1 tablespoon olive oil
- 1 tablespoon onion powder
- 2 teaspoons dried sage
- 2 teaspoons dried thyme
- 1 teaspoon salt
- 1 teaspoon dried rosemary
- 1 teaspoon garlic powder
- 1 tablespoon apple cider vinegar
- 1 cup gluten-free beef broth
- 2-3 pound beef pot roast
- carrots celery, and sweet potatoes/white potatoes (if AIP use only sweet potatoes)
Gravy:
- liquid from cooked pot roast
- 1 tablespoon cornstarch 2 tablespoons of tapioca starch or arrowroot for Paleo and Whole30
- 1 tablespoon gluten-free flour omit for Paleo and Whole30
- *Depending on what stage you are in with the reintroduction of the AIP diet you may not be able to eat the gravy.
Instructions
Pot Roast:
- Add 1 tablespoon of olive oil into the slow-cooker.
- Salt beef roast and add to slow-cooker.
- Add chopped carrots, chopped celery and peeled and chopped sweet potatoes/white potatoes to slow-cooker.
- In a large glass measuring cup add all of the seasonings and apple cider vinegar to the beef broth and stir to combine.
- Pour beef broth mixture over the vegetables and meat.
- Cook on high for 4 to 5 hours until vegetables and meat are tender.
- Enjoy!
Gravy:
- Carefully pour the liquid from the slow-cooker into a small pan.
- Add the cornstarch and gluten-free flour to the liquid and whisk over a medium heat until fully combined.
- Bring to a slight boil, stirring until thickened.
- Pour over pot roast.
- Enjoy!
Notes
Nutrition
Tami says
What a wonderfully comforting fall meal. Excellent flavor and quite tender. I especially love that it’s a hands -off meal for the most part. Set it and forget it. That’s my style on busy days. Too, I wanted to mention that the gravy can easily be AIP compliant with the use of tapioca starch or arrowroot. And lately, I leave the alternative flours out altogether and make a point to cook additional onions, mushrooms and sweet potatoes with the roast. To make the gravy I toss the juices and some of the veggies in the blender. The veggies thicken the broth with no flours required. Divine and extra veggies are snuck in.
Louise says
This recipe turned out fantastic! My husband and I loved how tender the meat was. I added sautéed mushrooms to the crockpot as well as sweet potatoes, carrots and celery. I used a bigger cut of meat to have leftovers and cooked it all day. I’ll be using this recipe from now on. Thank you. It was delicious!
Audrey says
Thank you so much Louise for the wonderful 5-star recipe review, it really made my day! I am so happy that you and your family enjoyed the Pot Roast and the recipe turned out fantastic and was delicious. Thanks again!
Trish says
We have made this 3 times now. My daughter that doesn’t eat roast/beef will even eat it. (As long as I add a small venison roast for her.)
Audrey says
Thank you so much Trish for the wonderful 5-star recipe review! I am so happy that you and your daughter enjoyed the recipe, especially that you have made it 3 times. I’ve never had a venison roast before. Sounds like I need to try it. Thanks again!
Karen Cavender says
I was just wondering if the amounts of the sage, thyme and rosemary are for fresh or dried?
Audrey says
Hi Karen! The herbs are dried. I added that to the recipe. Thanks for asking!
Carlotta B says
My husband and I tried this recipe this weekend and we loved it. We used a leg of lamb but left the rest of the recipe the same and it was awesome! Thank you so much for sharing this recipe.
Audrey says
Thank you so much Carlotta for the awesome 5-star recipe review! I am so happy that you and your husband enjoyed the recipe. I have not tried it with lamb. I am glad that the recipe was great with the lamb too. I will have to give that a try. You are so welcome, I love sharing what I make for my family. Thanks again!
Brandon says
How many pounds is the beef roast itself?
Audrey says
Hi Brandon! I usually use a 2-3 pound pot roast. I hope ou enjoy it!