Shredded Pot Roast (Slow Cooked)


Honestly, I get nervous when putting a roast in my crockpot because I fear the possibility of an overcooked and dry hunk of meat! But, I couldn’t have been more pleased with this recipe. So moist, flavorful and a great use of grass-fed chuck roast. Leftovers were also fantastic and it paired so well with local greens for a well balanced meal.


Shredded Pot Roast (Slow Cooked)
Prep time: 
Cook time: 
Total time: 
  • 3 lb grass fed chuck roast
  • 1 large yellow onion, sliced
  • 5 large carrots, chopped
  • 4 celery ribs, chopped
  • 24 oz can diced tomatoes
  • 1 cup chicken broth
  • ½ cup paleo ketchup (such as PaleoChef or homemade)
  • 3 Tbsp stone ground mustard
  • 2 Tbsp coconut aminos
  • 2 Tsp black pepper
  • 4 garlic cloves, minced
  • salt and pepper to season meat
  1. Place onion, carrots and celery in a 5 - 6 quart slow cooker.
  2. Season chuck roast with salt and pepper and add to the slow cooker on top of veggies.
  3. In a large bowl, mix tomatoes, broth, ketchup, mustard, coconut amines, black pepper and garlic together.
  4. Pour mixture over the meat.
  5. Place lid on slow cooker and cook on low for 7 - 8 hours.
  6. When done cooking, remove the chuck roast and place it on a cutting board with a juice catch.
  7. Using two forks shred the meat and place back in crockpot, mixing with remaining ingredients.
Meat should be nice and tender and shred easily when removed from slow cooker.


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