Slow Cooker Pot Roast
Comforting. Hearty. Hormone-supportive.
There’s something deeply grounding about a slow-cooked meal—especially one that fills your kitchen with the smell of savory herbs and tender roast. This crockpot pot roast is one of those “set it and forget it” staples that’s perfect for busy weeks, postpartum nourishment, or anytime your body’s craving something warm and satisfying.
And if you're in your menstrual phase, this is the kind of meal your body will thank you for. The iron-rich chuck roast helps replenish blood loss, while the slow-digesting carbs and comforting warmth support stable energy and a soothed nervous system.
Nutrition Highlight
✔ Rich in heme iron, which helps replenish iron stores lost during your period—supporting energy, mood, and healthy hormone levels during your menstrual phase
✔ Supportive of progesterone and adrenal health thanks to vitamin C and natural sodium in celery (your hormones love mineral-rich foods!)
✔ Grounding and blood sugar–friendly, with slow-digesting carbs from golden potatoes and protein from chuck roast to keep energy steady
✔ High in zinc, a key mineral for immune health, skin repair, and ovarian function
✔ Loaded with antioxidant-rich mushrooms, which help reduce inflammation and support immune resilience and liver detoxification
✔ Naturally anti-inflammatory, especially when paired with a homemade gravy using mineral-rich bone broth and herbs
✔ Gentle on digestion, thanks to the slow-cooked preparation and gut-friendly veggies like onion and carrot
✔ Comforting and nourishing, ideal for cozy days, postnatal recovery, or whenever your body needs a little extra warmth and ease
Ingredients
For the Roast:
2.5–3 lb chuck roast
Sea salt and black pepper, to taste
1–2 tablespoons avocado oil (or olive oil)
1 medium sweet onion, diced
1 bag baby carrots (about 12 oz)
2 celery stalks, chopped
1 cup baby bella mushrooms, halved
4–5 medium golden potatoes, quartered
For the Gravy (makes ~1 cup):
If you’re short on time use a gravy packet (I like Simply Organic!)
1 tablespoon butter (or olive oil or ghee)
1 tablespoon arrowroot starch (or sub all-purpose flour)
1 cup beef bone broth
¼ teaspoon sea salt (adjust to taste)
¼ teaspoon garlic powder
⅛ teaspoon onion powder
Optional: a splash of coconut aminos for extra umami
Instructions
Season the roast generously with salt and pepper on all sides.
Sear for flavor. Heat oil in a cast iron skillet over medium heat. Once hot, brown the roast for 4–5 minutes per side, until a golden crust forms.
Transfer to slow cooker. Place the seared roast in your crockpot.
Add the veggies. Top with diced onion, quartered potatoes, baby carrots, celery, and mushrooms.
Make the gravy:
In a small saucepan, melt butter over medium heat.
Whisk in the arrowroot starch (or flour), stirring continuously to form a smooth paste (roux). Let it cook for 1–2 minutes.
Slowly pour in the broth, whisking constantly to prevent lumps.
Add sea salt, garlic powder, onion powder, and optional coconut aminos or tamari.
Simmer and whisk for 3–5 minutes, until thickened.
Pour the gravy over everything in the slow cooker, making sure the roast and veggies are mostly covered.
Cook on low for 8 hours, or until the meat is tender and easily shreds with a fork.
Optional Variation
Mashed Potatoes
If I have a little extra time, I personally love making this pot roast with mashed potatoes. Hold the potatoes back from the slow cooker and give yourself about 25 minutes for prep and cook time. It takes things to the next level—extra creamy, extra cozy, and perfect for a slow Sunday dinner.
Prep the potatoes: Cut your potatoes in half (Yukon Gold or Russet work best).
Cook the potatoes: Add the sliced potatoes to your Instant Pot, filling it with enough water to cover the potatoes. Pressure cook on high for 8 minutes.
Mash it up: Release the pressure, drain the water, and return the potatoes to the pot. Add butter, salt, and pepper to taste, then mash until smooth and creamy.
Serve: Spoon the pot roast and gravy over a bed of your freshly mashed potatoes for a comforting, classic twist!
Notes & Tips
Dairy-free? Use olive oil or ghee in place of butter for the gravy.
Short on time? A clean gluten-free gravy packet works in a pinch.
Leftovers: Shred meat for tacos, serve over mashed potatoes, or stir into soup.