Slow Cooker Pot Roast
Comforting, hearty, hormone-supportive.
There's a reason a slow cooker meal feels different than anything you throw together on a weeknight. It's not just the smell filling your kitchen, it's the pace. Nothing about a pot roast is rushed. It simmers low and slow for hours, quietly turning into something tender and deeply nourishing while you go about your day. There's something almost therapeutic about that kind of cooking, and honestly, your body responds to it too.
This one's a true "set it and forget it" staple: warm, satisfying, and grounding whether you're in a busy week, a tender chapter, or simply craving food that holds you.
It's also one I recommend often for the days your body is asking for a little more: more iron, more minerals, more blood-sugar steadiness. Think of the days you're bleeding, recovering from birth, running on empty, or moving through a stretch of higher stress. This is comfort food that's actually working for you.
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
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!