There’s just something about pot roast, isn’t there? The way it fills your home with that warm, cozy aroma. The way the meat practically melts in your mouth—tender and flavorful. And this one? It’s AIP-friendly (Autoimmune Protocol). That means no nightshades, no gluten, no dairy—just wholesome, simple ingredients that come together to make a meal that feels like a hug in a bowl.
This recipe takes the idea of a classic Sunday dinner and gives it a healthy, modern twist. But don’t worry—no fancy tricks here. It’s super easy. Toss it in your slow cooker in the morning, and by dinner? You’ve got a hearty, feel-good meal that the whole family will love.

Quick Recipe Highlights
- Prep Time: About 20 minutes.
- Cook Time: 8 hours (hands-off, thanks to your slow cooker).
- Servings: This feeds a hungry group of six, but feel free to adjust quantities.
- Skill Level: Beginner-friendly. Your slow cooker does most of the work.
What You’ll Need:
- A big skillet (for searing)
- A slow cooker (6-quart is perfect)
- A sharp knife and cutting board
- A whisk (if you want that gravy to shine)
Pro Tip: Prep Ahead
Busy mornings? No problem. Sear the meat, chop your veggies, and mix the liquids the night before. Store everything in the fridge. Come morning, just toss it all in the slow cooker, hit the button, and you’re done!

Ingredients
The Main Players:
- Beef Chuck Roast (3 lbs): Look for a cut with good marbling. That’s where the tenderness comes from.
- Avocado Oil (2 tbsp): For searing. It’s great because it can handle high heat.
- Salt (1 tsp): Sea salt is ideal. Use half for the roast and save the rest for later.
- Black Pepper (½ tsp): Optional! Skip it if you’re strictly AIP.
The Veggies:
- Carrots (2 cups, peeled and chopped): Sweet and tender when slow-cooked.
- Parsnips (2 cups, peeled and chopped): Think of them as AIP-friendly potatoes.
- Garlic (4 cloves, minced): Because roasted garlic = flavor bomb.
- Yellow Onion (½, diced): Sweet and savory.
The Flavor Boosters:
- Rosemary (1 tbsp, chopped) and Thyme (2 tsp, fresh): Fresh herbs make a world of difference. If you’re using dried, cut the amounts in half.
- Bay Leaves (3): Don’t skip these—they add subtle depth.
The Liquids:
- Beef Broth (1¾ cups): Homemade or low-sodium is the way to go.
- Coconut Aminos (2 tbsp): A soy-free, gluten-free way to add umami.
- Balsamic Vinegar (1 tbsp): A splash of acidity to balance the richness.
- Arrowroot Starch (1 tbsp, mixed with water): For thickening your gravy.
The Finishing Touch:
- Fresh Parsley (2 tbsp, chopped): Adds a pop of color and freshness at the end.
How to Make It

Step 1: Sear the Roast
Heat a little avocado oil in a skillet over medium heat. Sprinkle the roast with salt (half of it) and pepper, if you like. Sear each side for about 2–3 minutes until you get that gorgeous golden crust.
Why bother with this step? It locks in the juices and adds a delicious caramelized layer of flavor.
Step 2: Cook the Aromatics
In that same skillet (don’t clean it—you want all those tasty brown bits!), toss in your onions and garlic. Sauté for 3–4 minutes, just until they’re soft and fragrant. Then add them to the slow cooker.
Step 3: Assemble the Ingredients
Place the roast into the slow cooker. Scatter the carrots and parsnips around it. Sprinkle on the rosemary, thyme, and bay leaves. Then pour in the beef broth, coconut aminos, and balsamic vinegar. Put the lid on and set your slow cooker to low for 7 hours.
Step 4: Thicken the Gravy
After 7 hours, grab about half a cup of the cooking liquid. Mix it with the arrowroot starch and a little water until smooth. Pour it back into the slow cooker and stir. Let it cook for one more hour to thicken.
Quick Tip: Always mix arrowroot with water first. Otherwise, it’ll clump, and no one wants lumpy gravy.
Step 5: Serve and Enjoy
Turn off the slow cooker. Pull out the bay leaves and slice or shred the roast into pieces. Spoon everything onto a platter or serve straight from the slow cooker. Don’t forget to drizzle that luscious gravy over the top and sprinkle on some parsley.

Ideas to Make It Your Own
- Not on AIP? Add a pinch of black pepper, smoked paprika, or your favorite spice blend.
- Switch up the veggies: Try swapping parsnips for turnips or tossing in cubed butternut squash.
- Fancy it up: Garnish with a swirl of balsamic glaze or serve alongside mashed cauliflower.
Serve, Store, Reheat
- Pairing Suggestions: Keep it light with mashed cauliflower or steamed green beans.
- Leftovers: Store in an airtight container in the fridge for up to 4 days. Or freeze for up to 3 months.
- Reheating Tip: Add a splash of broth when reheating to keep things moist and flavorful.

Final Thoughts
This AIP Slow Cooker Pot Roast is more than just dinner—it’s comfort food at its finest. Whether you’re meal prepping for the week or putting together a Sunday feast, this recipe delivers flavor, simplicity, and nourishment in every bite. Go ahead—give it a try. Your future self will thank you.
What do you think? I aimed to keep it approachable, engaging, and reader-friendly! Let me know if you want to tweak anything further.
PrintAIP Slow Cooker Pot Roast
This AIP Slow Cooker Pot Roast is a hearty, comforting dish featuring tender beef, flavorful vegetables, and a rich, savory gravy. Perfect for those following the Autoimmune Protocol, it’s free of nightshades, dairy, and gluten while still delivering classic pot roast flavors. Let your slow cooker do the work for this easy, hands-off recipe!
- Prep Time: 20 minutes
- Cook Time: 8 hours
- Total Time: 8 hours 20 minutes
- Yield: 6 1x
- Category: Main Course
- Cuisine: American
- Diet: Gluten Free
Ingredients
- 2 tbsp avocado oil
- 3 lb boneless beef chuck roast
- 1 tsp salt, divided
- ½ tsp black pepper (optional)
- 4 cloves garlic, minced
- ½ yellow onion, diced
- 2 cups carrots, peeled and chopped
- 2 cups parsnips, peeled and chopped
- 1 tbsp fresh rosemary leaves, chopped
- 2 tsp fresh thyme leaves
- 3 bay leaves
- 1¾ cups beef broth (low-sodium or homemade)
- 2 tbsp coconut aminos
- 1 tbsp balsamic vinegar
- 1 tbsp arrowroot starch (mixed with water)
- 2 tbsp fresh parsley, chopped (for garnish)
Instructions
- Sear the Roast: Heat avocado oil in a large skillet over medium heat. Season the roast with half the salt and pepper. Sear for 2–3 minutes per side until browned. Transfer to the slow cooker.
- Sauté Aromatics: In the same skillet, sauté onion and garlic for 3–4 minutes until softened. Add to the slow cooker.
- Assemble Ingredients: Arrange carrots and parsnips around the roast. Sprinkle rosemary, thyme, and bay leaves on top. Pour in beef broth, coconut aminos, and balsamic vinegar. Cover and cook on low for 7 hours.
- Thicken the Gravy: After cooking, whisk arrowroot starch with a tablespoon of water until smooth. Stir it into the slow cooker liquid and let cook for another hour on low to thicken.
- Serve & Garnish: Remove bay leaves before serving. Shred or slice the roast as desired and serve with vegetables and gravy. Garnish with fresh parsley.
Notes
Serving Suggestions: Pair with mashed cauliflower or steamed green beans for a complete meal.
Tips & Tricks: Searing the roast adds depth of flavor; don’t skip this step! For a smoother gravy, strain out any solids before thickening with arrowroot starch.
Storage & Reheating: Store leftovers in an airtight container in the fridge for up to 4 days or freeze for up to 3 months. Reheat gently on the stovetop or microwave with a splash of broth to restore moisture.