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Slow Cooker Pot Roast Recipe

pot roast

It’s the time of year for large family gatherings, office parties, church potlucks, and plenty of feasting. The slow cooker is a time honored kitchen tool that makes meal prep a much more efficient task. Slow cooking grass-fed meats is truly something wonderful offering up savory smells and rich flavors from the kitchen.

Past Featured Chef, Carrie Forrest, shares her recipe for Slow Cooker Pot Roast. This one is gluten-free and Whole30 friendly….the broth that collects is a real treat too..enjoy!

Recipe Author: Carrie Forrest | Clean Eating Kitchen

USWM Shopping List: Eye of Round Roast or Chuck Roast, Steak Seasoning, Beef or Chicken Broth

pot roast

PHOTO CREDIT: Carrie Forrest | Clean Eating Kitchen


  • 1 teaspoon avocado or olive oil
  • 2 pound eye of round roast or chuck roast
  • 1 pound fingerling or white potatoes, washed and quartered
  • 1 bunch celery, chopped (about 3 cups)
  • 1 bunch carrots, chopped
  • 1 medium white or red onion, sliced
  • ½ cup beef or chicken broth
  • 2 sprigs fresh rosemary
  • 1 teaspoon steak seasoning
  • ½ teaspoon sea salt
  • ¼ teaspoon black pepper
  • chopped scallions, optional, for serving



  1. Heat the oil in a large skillet over medium heat.
  2. Add the roast and use tongs to brown for a few minutes on each side.
  3. In the meantime, add the potatoes, celery, carrots, onion, and broth to the base of a large slow-cooker (at least 6 quarts).
  4. Use the tongs to move the roast from the skillet to the slow-cooker.
  5. Add the rosemary sprigs to the slow-cooker, along with the steak seasoning, salt, and pepper.
  6. Place the lid on the slow-cooker and set the temperature to low. Cook for 7-9 hours, or until the meat is tender and easily shreds.
  7. When you’re ready to serve, use a fork and tongs to shred the meat in the pot. Stir the meat and vegetables together and serve hot. Top with chopped scallions, if desired.


See the original recipe and blog at Clean Eating Kitchen.


Carrie ForrestMeet The Chef

Carrie Forrest is the creator of the blog, Clean Eating Kitchen, where she shares easy gluten-free and dairy-free recipes and resources. Carrie is also the host of the Clean Eating for Women podcast, featuring interviews with health experts and influencers, along with stories from her own health journey. Carrie has masters degrees in business and public health nutrition, but, more importantly, has used a real food diet to recover from and manage multiple health conditions including PCOS, chronic migraines, anxiety, autoimmune disease, and cancer.

Carrie’s work inspires women to take control over their health, with a focus on holistic and natural healing. Find Carrie online at her website,, or on Instagram and Facebook @cleaneatingcarrie.