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4.91 from 10 ratings

Paleo Pot Roast with Gravy

This Whole30 and Paleo Pot Roast with Gravy is cooked in the oven low and slow in a dutch oven with carrots and onions. The most flavorful, tender, fall apart meat you don’t even need a knife to cut!
Prep Time30 mins
Cook Time4 hrs
Total Time4 hrs 30 mins
Course: Main Course
Cuisine: American
Servings: 4 -6 people
Calories: 539
Author: Natalie


Paleo Pot Roast

  • 1 boneless 4 pound chuck roast well marbled with fat (I get my beef from ButcherBox, which I highly recommend)
  • 2 tablespoons olive oil
  • 1 tablespoon salt
  • 2 whole onions skins removed, cut in quarters
  • 8 medium carrots scrubbed, cut in 2" slices
  • 4 whole cloves of garlic
  • 1 tablespoon tomato paste
  • 1 teaspoon pepper
  • 4 or 5 cups beef broth plus more may be needed for gravy
  • 2 sprigs of fresh rosemary
  • 2 sprigs of fresh thyme
  • 1 bay leaf

Paleo Gravy

  • 2 tablespoons ghee or high quality grass fed butter if diet allows
  • 2 tablespoons tapioca flour also called tapioca starch
  • 2 cups of the pot roast braising liquid fat removed (add more beef broth to make it to cups if necessary)
  • salt and pepper to taste


Paleo Pot Roast

  • Preheat oven to 325 degrees with the oven rack in the bottom third. Heat a dutch oven over medium high heat.
  • Pat the pot roast dry with a paper towel, then season all sides with salt. (I don't season the meat with pepper because I find that browning it at this high heat gives the pepper a bitter taste.)
  • Add the olive oil to the dutch oven, then brown the meat on all sides until it is golden brown, about 4 minutes per side.
  • Remove the meat from the dutch oven and transfer to a plate. Add in half the carrots, the garlic, the tomato paste, pepper, and 1 cup of the beef broth. Scrape up all the brown bits from the bottom of the dutch oven. Add the meat back on top of the carrots, nestle the onion, remaining carrots, rosemary, thyme and bay leaf around the pot roast. Pour in enough beef broth to come up 1/2" from the way up to the meat, 4 or 5 cups.
  • Cover the dutch oven with its lid, and cook in the oven for 5 hours.
  • Remove from the oven. With a large spatula, lift the pot roast out from the dutch oven and transfer to a cutting board to rest. Careful! It's super tender and falls apart easily! With a slotted spoon, transfer the carrots and onions to a serving platter and tent with foil to keep warm.
  • Strain the pot roast braising liquid in to a fat separator, discard any solids and the herbs. After the fat settles, separate the beef braising liquid from the fat. If there are not 2 cups, add more beef broth to make it 2 cups. (I'm usually left with about 1.5 cups)

Paleo Gravy

  • Heat a medium size sauce pan over medium heat.
  • Melt the ghee. Add in the tapioca flour and whisk vigorously until combined and there are no lumps. Cook for 30 seconds.
  • While whisking constantly, slowly pour in the beef braising liquid. Cook for 1-2 minutes until thickened, whisking every few seconds.
  • Season with salt and pepper to taste.


  • Shred the pot roast with 2 forks in to large chunks.
  • Serve the pot roast warm with the carrots and onions, topped with the gravy. Best served with my Paleo Dairy Free Mashed Potatoes.
  • Leftovers will keep refrigerated in an airtight container for 5 days.


Slow Cooker Instructions: After step 4, transfer all of the ingredients to your slow cooker. Cook on LOW for 8 hours, or HIGH for 4 hours. Follow the rest of the recipe as described.


Calories: 539 | Total Carbs: 15.4g | Protein: 62.9g | Fat: 24.2g | Fiber: 3.8g | Net Carbs: 12g