Pot roast is one of those nostalgic meals for me that always tastes like home. This crockpot paleo pot roast is comfort food at its finest – paired with creamy cauliflower mashed “potatoes,” you’ve got yourself a cold weather comfort meal.
Hey! Those aren’t potatoes.
Okay, you caught me. But you’ll never know the difference! If you’ve yet to try cauliflower mashed “potatoes,” run to your kitchen right now. They’re super simple to make and are creamy and as satisfying as the real thing. You can even make a big batch of these faux-tatoes ahead of time and reheat when you’re ready to eat.
As for the paleo pot roast, this is one of my favorite paleo recipes to make on a Sunday so I can eat it all week! Preparation couldn’t be easier, and the beef comes out tender and ultra juicy. Carrots, sweet potatoes, and onions are cooked with the beef and absorb that amazing beefy flavor.
Plop it all together on a plate and you’ve got yourself one heck of a comforting meal everyone will enjoy – cavemen and normal people alike.
Save RecipeIngredients
- 2-3 pound beef roast (chuck or shoulder)
- 1 cup beef stock
- Salt and pepper
- 5 medium carrots, peeled and chopped in half
- 1/2 medium onion, sliced
- 3 garlic cloves, chopped
- 1 sweet potato, diced
- 1 medium head cauliflower
- 1/2 teaspoon minced garlic
- Salt and black pepper, to taste
- 2 tablespoons butter
Instructions
- Season beef roast on both sides with salt and pepper. Heat oil in a skillet and sear the beef roast on each side until brown - a few minutes on each side.
- Place the beef stock in your slow cooker, then put the roast in. Add the carrots, onion, garlic, and sweet potatoes on top. Cook on LOW for 6-8 hours.
- For the cauliflower mash, wash and cut cauliflower into small pieces. Cook in boiling water for about 6 minutes or until soft. Drain well and pat dry with a paper towel.
- In a food processor, puree cauliflower with salt and pepper and garlic until smooth.
- Stir in the butter and serve immediately!
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