Slow-Cooker Savory Pot Roast with Gravy
Slow-Cooker Savory Pot Roast with Gravy is an easy way to make a hearty meal that everyone will love.
Servings: 6
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
Mama says, "Always check your labels!"
Nutrition
Serving: 1g | Calories: 314kcal | Carbohydrates: 4g | Protein: 31g | Fat: 20g | Saturated Fat: 8g | Cholesterol: 104mg | Sodium: 526mg | Potassium: 519mg | Fiber: 1g | Sugar: 1g | Vitamin A: 50IU | Vitamin C: 1.3mg | Calcium: 33mg | Iron: 3.3mg