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Slow Cooker Beef Roast with Carrot Mash | easy one pot meal (paleo, AIP, gluten-free)

One-Pot Braised Beef Roast with Carrot Mash (AIP, Paleo)

A nourishing braised beef roast made in the slow cooker, served with a carrot mash.
4.5 from 10 votes
Prep Time :15 minutes
Cook Time :6 hours
Total Time :6 hours 15 minutes
Yield: 4
Author: Amanda Paa

SCALE:

Ingredients

  • 1 1/2 to 2 pound grassfed beef chuck roast
  • 3 cloves garlic divided
  • 2 tablespoons olive oil divided
  • 1/2 teaspoon dried basil
  • 1 1/4 teaspoons salt divided
  • 1/2 cup chopped leeks
  • 4 sprigs of fresh thyme
  • 15 olives your choice of what kind
  • 1 pound carrots halved lengthwise, then cut into 3 inch pieces
  • 1/4 cup water
  • 1/2 tablespoon arrowroot or tapioca starch also labeled as tapioca flour

Instructions

  • Bring your meat to room temperature and in a small bowl mix together 2 cloves of minced garlic, 1 tablespoon olive oil, basil and 1 teaspoon salt. Rub all over the beef roast to coat, working it into the meat.
  • Preheat your Kitchenaid Multi-Cooker to the sear setting. If you are using a regular slow cooker, preheat a cast iron skillet to high. Add 1 tablespoon oil to the bottom of the cooker/pan and sear the meat for 5 minutes on each side, so that there is a browned appearance.
  • Remove beef, then stir in leeks and remaining one clove garlic, cook for 4 minutes until softened. Then add in carrots, remaining salt, olives, water and thyme. Nestle beef roast into carrots, but not touching the bottom of the cooker. Cook on low for 5-6 hours.
  • When roast is done, remove and set aside. Then take carrots out and mash in a bowl with a fork or potato masher. To the drippings in the pan, add the tapioca starch and stir until thickened. You can add a little water as needed, and adjust salt as needed.
  • Serve, cutting beef against the grain on top of carrot mash and with olives alongside.