The slow cooker is king
The slow cooker is our not-so-secret weapon. While we love our Instant Pot (and we have an Instant Pot Pot Roast recipe too), if we have the time and plan ahead, we’ll use our slow cooker. The slow cooker is so easy and you get such tender, fall apart beef roast with this recipe. You also get a house that smells like someone spent the entire day in the kitchen with the slow cooker. We love that!
What our readers are saying
I made this for dinner for the second time yesterday and LOVED it all over again!! I like that it is different from a traditional pot roast because of the parsnips, Brussels, and use of sweet potatoes.
Alden
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Some options for the vegetables from recipe testing
For convenience sake, we put the vegetables and the roast all together to cook in the slow cooker at the same time. This results in kind of a “soupy” or “stew-like” roast and veggies. We like this, but you may prefer to have your vegetables less on the mushy side.
If this is your preference, just add the vegetables in halfway through the cooking time. This should result in vegetables that are cooked through but not as soft. Or, you could even roast the vegetables in the oven – see recipe notes for these instructions.
We hope you love this recipe as much as we do!
Don’t forget to leave a quick star rating and review below, we read every comment and truly appreciate your feedback. Also, be sure to browse the rest of our easy, delicious slow cooker recipes to find some other favorites too!
Slow Cooker Beef Pot Roast with Vegetables (Paleo + Whole30)
Ingredients
- 4 lbs beef roast, (a bottom round roast, chuck roast, shoulder or brisket would work too)
- 1 cup bone broth, (chicken or beef stock)
- 2 medium sweet potatoes, cut into cubes, (or sub equivalent amount of white potato or squash)
- 2 medium parsnips, cut into cubes
- 1 lb brussels sprouts, ends removed
- 1 onion, chopped into medium chunks
For the seasoning:
- 1 tbsp onion powder
- 1 tbsp garlic powder
- 1 tbsp paprika
- 1 tbsp sea salt
- 1 tbsp ground pepper
Instructions
- Place all of the seasonings in a small bowl and mix well to make the spice rub.
- Reserve 1/2 of the spice rub to season the veggies. Massage the remaining 1/2 of the spice rub all over the beef.
- Place the beef into the crockpot, pour the bone broth in around the beef without pouring it on the beef and removing the seasoning.
- Add in the rest of the ingredients and sprinkle the seasoning over the veggies.
- Cook on low for 8 hours.
- Remove the beef from the crockpot and place it on a cutting board.
- Shred with two forks or tongs and serve with the veggies from the crockpot.
I’m sure the paprika is delicious but the version with Italian seasoning has been in rotation at my house as a family fave for a while now! Please post both versions for folks to try. Love your recipes!
Glad you’ve enjoyed this one! I’m not sure what other recipe you’re asking to be posted as I believe both are already posted.
I can’t eat paprika! Sadly. Is there an alternative you could suggest…
You can just omit the paprika on this one and it will still turn out great.
Getting ready to try this tomorrow. Trying to decide if I should keep veggies in or out. If anyone has tried it what did the brussel sprouts turn out like?
Is this recipe something you can freeze? I’m worried about mushy veggies.
You can freeze and reheat this recipe. If you are worried about the veggies, you can cook the roast without veggies and roast the veggies separately in the oven when you want to serve it.
Were these pictures taken after cooking the veggies with the meat or separate. Thanks!
These photos were taken with the veggies cooked separately, roasted in the oven. As noted in the blog post, they turn out more mushy and soupy when cooked with the meat. We give instructions for both ways of doing it in the recipe card. Hope that helps!
I’ve made this before and loved it , but when I looked at your website yesterday I noticed that you’d replaced the carrots and celery with parsnips and brussels sprouts. Could you explain why you did that? Thanks.
Hi Andrea – I think you are looking for a different pot roast recipe. I believe this Instant Pot Pot Roast is the one you’re referring to.
This was the best crockpot pot roast recipe I have made in a long time! This will become my new go to when making pot roast 😋
We love to hear that, thank you!
Will this work with a Bison top sirloin butt roast ?
I don’t think that cut is a good fit for this recipe because it is too lean. You want a cut with some more fat marbling throughout like a chuck roast. Sorry, but I don’t want you to ruin a good piece of meat.
thank you
You’re welcome! 🙂
I made this for dinner for the second time yesterday and LOVED it all over again!! I like that it is different from a traditional pot roast because of the parsnips, Brussels, and use of sweet potatoes. Definitely packed and helps me stay on path with my goal of eating mostly paleo/whole30 compatible meals
So glad this was just as good the second time around 🙂
I have 3lbs off bottom round roast, should I stick to 8hrs on slow or less? If less, what’s recommended? Thanks!
You should still stick to 8 hours. Enjoy!
This is a favorite!! I roasted the veggies separately, and it was a wonderful combination. So much flavor & lots of leftovers. ?
Perfect!
Made this for Easter and it was a hit with the hubby! Thank you for the delicious new go-to for a low and slow!
You’re very welcome!
Made this yesterday very simple prep and it was excellent. I am looking forward to the leftovers!
It was really yummy and easy to make.
Thanks for trying our recipe, Dave! So glad you enjoyed it! Also, thanks for taking the time report back! Hope you’re doing great! 🙂
If I do 3 pounds would my cooking time be less?
Yes, a couple of hours less on low should do the trick.
Does have to be sweet potatoes? Can I use white potatoes?
You can use white potatoes.
I’ve made a lot of crock pot/slow cooker roasts over the years, but this one was absolutely fantastic! I made it with a chuck roast. I’ve never used sweet potatoes instead of white potatoes for this before, and they were delicious. I didn’t know if I should peel them before cutting them into cubes, but they were organically grown so I left them intact, which was a good decision. Your seasoning was perfect. This recipe is definitely a keeper. Thank you.
Love it! Thanks for trying the recipe and coming back to leave a review :).
Has anyone tried it with sirloin roast? That’s all the store had so that’s what I’ve had in for about three hours.
It should have turned out fine – cooking times could vary a little but in the crockpot it should have worked out! Hope you enjoy the recipe and the leftovers this week! 🙂
Hi I would like to have hubby and I have a go at this for one dinner and then I could refrigerate the rest for lunch at work. Is this ok to do? Thanks!
Yep! That will work great! Enjoy! 🙂
Any problem with searing the meet first? That’s what I usually do when making a crock pot pot roast.
There’s no problem with searing the meat first, we just didn’t do it with this recipe to save time. We hope you like it!
Do you think that if i cooked on high in the slow cooker i could reduce the time by a couple of hours? I find that the carrots are as cooked for this time on low.
Hi Tae – We haven’t tried cooking it on high because we prefer to cook a roast “slow and low”. However, you can generally half the cooking time when cooking on the high vs. low setting. Alternatively, you could cook it on low and just add the carrots in halfway through so they don’t get cooked as much. If you try either way let us know how it turns out!