Recipe Detail

Slow Cooker Pot Roast with Gravy

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  1. 1 tablespoons - olive oil
  2. 1 tablespoons - onion powder
  3. 2 teaspoons - dried sage
  4. 2 teaspoons - dried thyme
  5. 1 teaspoons - salt
  6. 1 teaspoons - garlic powder
  7. 1 teaspoons - dried rosemary
  8. 1 tablespoons - apple cider vinegar
  9. 1 cups - gluten-free beef broth
  10. 2 pounds - to 3 pounds beef pot roast
  11. - carrots, celery, potatoes or sweet potatoes if AIP, use only sweet potatoes
  12. - liquid from cooked pot roast
  13. 1 tablespoons - cornstarch (OR 2 Tbsp tapioca starch or arrowroot for Paleo or Whole30)
  14. 1 tablespoons - gluten-free flour omit for Paleo and Whole30


To Make the Pot Roast:

Add olive oil to slow-cooker; salt the beef roast and add to slow-cooker.
Top with chopped carrots, chopped celery and peeled and chopped sweet potatoes/white potatoes.

In a small bowl, combine all of the seasonings and apple cider vinegar with the beef broth and stir. Pour beef broth mixture over the vegetables and meat.

Cook on high for 4 to 5 hours until vegetables and meat are tender.

To Make the Gravy:

Carefully pour the liquid from the slow-cooker into a small pan; add the cornstarch and gluten-free flour to the liquid, whisking over medium heat until fully combined.

Bring to a slight boil, whisking and stirring until thickened. Pour over pot roast to serve.


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