Beef Pot Roast in the Slow Cooker

Beef pot roast in the slow cooker is a nutrient-rich staple on the GAPS Diet in our house. This recipe is bursting with flavor and gut-healing ingredients, making it ideal for busy families.

I keep my beef pot roast straightforward, using just a handful of easy-to-digest vegetables, fresh herbs, and meat stock. With only 10 minutes of preparation, you can set it and forget it while the slow cooker does all the work.

Dinner Made Easy with Beef Pot Roast In the Slow Cooker!

Start by searing meat to help lock in all the flavor, then load up the slow cooker with all the ingredients and your good to go.

This deliciously tender roast is achieved by ensuring the beef is mostly submerged in liquid during the slow cooking process and results in plenty of flavorful liquid at the end. You can serve this meat stock alongside your meal or reduce it by simmering on the stovetop for a more concentrated flavor.

You will love this beef post roast in the slow cooker recipe because it’s incredibly simple and easy to prepare. There’s no hassle during dinner time, cleanup is quick, and the whole family will enjoy it.

Beef Pot Roast in the Slow Cooker and the GAPS Diet

This simple, nutrient-dense recipe is a staple in our home on the GAPS Diet. Enjoy from Stage 4 of the GAPS Introduction Diet.

Slow-cooking the beef in meat stock enhances its digestibility and pairs well with carrots and onions, which are low-starch vegetables recommended by Dr. Natasha for the introduction stages of the GAPS Diet.

Learn more about the GAPS Diet and Introduction Stages.

Tips for Making Beef Pot Roast in the Slow Cooker

Beef Cut Selection -A chuck roast is an ideal choice due to its marbling, which tenderizes during slow cooking process. Alternatively, a blade roast, which is slightly leaner, can also be a good option. Regardless of the cut you choose, prioritize quality; I personally prefer beef from pasture-raised (grass-fed) cows and trusted sources.

Organic Produce -Whenever possible, opt for organic vegetables for increased nutrient absorption and minimizing the intake of harmful toxins, such as pesticides.

Homemade Meat Stocks – Utilize short-cooked homemade meat stocks to enhance flavor and nutrition. Meat Stock is rich in nutrients that can aid in healing and sealing a leaky gut. Dr Natasha Campbell-McBride creator of the GAPS Diet recommends consuming substantial amounts of meat stock daily to accelerate the healing of the gut lining.

High-Quality Mineral Salt -Choose a premium mineral salt, like Celtic Sea salt. It is rich in trace minerals such as magnesium, calcium, and potassium, which can help maintain the body’s electrolyte balance.

Prep Ahead of Time -If you find yourself short on time in the mornings, you can prepare by searing the roast the night before, placing it in the slow cooker, and storing the entire dish in the refrigerator overnight. In the morning, simply cook it on high for 2 hours, then switch to low for an additional 6 hours.

Make it suitable for GAPS Intro Stage 2

Skip searing the roast, use whole peppercorns placed in a tea strainer, and leave the fresh herbs as a bouquet to remove at the end of the cooking time.

Ingredients

• 1.2-1.5kg beef roast
• 2 Brown onions, thinly sliced
• 2 carrots, sliced
• 1-2 Bay leaves
• 6 garlic cloves, diced
• 1 tsp fresh thyme, chopped
• 1 tsp fresh rosemary, chopped
• 2 tsp sea salt
• ½ tsp cracked black pepper
• 2 cups beef or chicken meat stock
• 2 tsp ghee

Tools you may need

• Knife and cutting board
• Skillet
• Slow cooker
• Measuring jug
• Paper towels

How to make Beef Pot Roast in the Slow Cooker

1. Preheat a skillet on medium-high, then pat the roast dry and season with salt and pepper.
2. Sear the roast on all sides until browned, then place in the slow cooker.
3. Cover the beef roast with the chopped onions, carrots, garlic, and bay leaves.
4. Add the chopped fresh herbs (stage 2 add as a bouquet).
5. Add in the meat stock and cover with the lid.
6. Cook 1 hour on high then 6 hours on low, or until the beef is tender.

Serve with your favorite fermented foods: Sauerkraut, Sauerkraut with Dill and Red Onion or Sour Cream.

As a mom, this has become one of my go-to recipes for preparing nourishing, gut-healing meals on busy nights. Plus, it always yields plenty of leftovers for lunch or another dinner!

How to store

Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Avoid freezer burn by including enough cooking liquid.

How to Reheat Beef Roast

Cook once and eat multiple times by reheating or transforming the leftover roast beef:

• Reheat in a saucepan on low with some meat stock or cooking liquid
• Or in the oven in a baking dish covered
• Transform it into crispy beef by cooking some of the roast meat in ghee in a hot skillet.

Variations

Bone-in Option – Select a beef joint such as a beef knuckle and make meat stock as you go by adding filtered water instead of the meat stock listed in the ingredients.

Stage 2 Version – Skip searing the roast, use whole peppercorns place in a tea strainer, and leave the fresh herbs as a bouquet to remove at the end of the cooking time.

Oven Method – You can cook this recipe in a covered baking dish or Dutch oven. While the oven is a quicker method, it’s not as simple and hands-off as using a slow cooker.

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If you love this recipe, you’ll LOVE all the others in this category. Check out all my GAPS Diet recipes here!

Resources

Dr Natasha Campbell-McBride

• Gut and Psychology Syndrome (Yellow Book)
• Gut and Physiology Syndrome (Blue Book)

GAPS™ and Gut and Psychology Syndrome™ are the trademark and copyright of Dr. Natasha Campbell-McBride.

The information in this blog post is my personal experience and for educational purposes only. It is not intended to diagnose, treat, cure or prevent any disease; and does not consider your individual situation. If you have medical questions, please consult with a qualified medical practitioner.