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 a true “set it and forget it” staple: warm, satisfying, and steadying in any season, whether you’re in a busy week, a tender chapter, or simply craving real nourishment that holds you.

It’s also a beautiful option during times your body needs more iron, minerals, and blood-sugar support,like the days you’re bleeding, recovering, feeling run-down, or navigating higher stress.

Nutrition Highlights

• Iron + B12 from chuck roast (heme iron) to support oxygen delivery, energy, and replenishment.
• Steady energy from protein + slow-digesting carbs to support balanced blood sugar and a calmer, more stable mood.
• Zinc from beef to support immune function, skin repair, and reproductive-health nourishment.
• Antioxidants + immune-supportive compounds to support immune resilience and overall cellular health.
• Minerals + hydration from a savory broth (especially with bone broth) to support fluid balance.

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

1. Season the roast generously with salt and pepper on all sides.

2. 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.

3. Transfer to slow cooker. Place the seared roast in your crockpot.

4. Add the veggies. Top with diced onion, quartered potatoes, baby carrots, celery, and mushrooms.

5. 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.

6. Pour the gravy over everything in the slow cooker, making sure the roast and veggies are mostly covered.

7. 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.

1. Prep the potatoes: Cut your potatoes in half (Yukon Gold or Russet work best).

2. 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.

3. 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.

4. Serve: Spoon the pot roast and gravy over a bed of your freshly mashed potatoes for a comforting, classic twist!