Slow Cooker Pot Roast with Root Vegetables

5.0/5 rating (1 votes)
Slow Cooker Pot Roast with Root Vegetables

Are you looking for a paleo recipe to be ready when you come home from a long day at the office? Try this slow cooker pot roast with root vegetables. You will enjoy every bite!

Be sure to take the skins from the vegetables and throw them down your garbage disposal.  Learn more here!


  • 3-4 pounds beef bottom round roast
  • 1 1/2 teaspoons sea salt, plus more
  • 1 teaspoon freshly ground black pepper, plus more
  • 2 carrots, cut into 3-inch pieces
  • 2 celery stalks, cut into 2 inch pieces
  • 1/2 pound turnips, cut into wedges
  • 1 medium yellow onion, sliced
  • 4-5 clove garlic, chopped
  • 2 cups beef broth
  • 1 teaspoon fresh thyme leaves
  • 1 teaspoon rosemary, chopped


  1. Season your beef with salt and pepper then place into you slow cooker set to medium.

  2. Add carrots, celery, turnip, onion, and garlic.

  3. Pour in beef broth then top with thyme, rosemary and about 1/2 teaspoon of salt and pepper.

  4. Set for 6-8 hours.

  5. Remove the meat then slice (or fork apart) then top with the vegetables.

  6. Pour the juice over and serve.

    Cindy’s Note:  I like to turn some of the juice into a gravy.  Just ladle into a small saucepan and bring to a boil.  Whisk in a little arrowroot powder to thicken and any of your fresh herbs then taste for any additional salt and pepper.  Transfer to a gravy boat then pass around the table.



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