Slow Cooker Paleo Pot Roast
Other
Amount to eat (1 serving)
Time to prepare: 12 mins to prep
Time to cook: 310 mins to cook
Amount to eat (1 serving)

Sugars

Sugar: 0g
Sucrose: 0.7g
Glucose: 0.4g
Fructose: 0.3g
Lactose: 0g
Maltose: 0g
Galactose: 0.1g
Starch: 0.2g

Fats

Saturated: 10.3g
Monounsaturated:11g
Polyunsaturated: 1g
Trans: 0g

Fatty Acids

Total Omega 3: 0g
Total Omega 6: 0g
ALA: 0g
DHA: 0g
EPA: 0g
DPA: 0g

Nutritional Info

Fiber: 1.3g 6%
Net Carbs: 3
Sodium: 634.9mg 27%
Potassium: 607.2
Cholesterol: 129

Nutritional Values (g)


Calories: 384 Fat: 26g
Protein: 29g Carbs: 5g

Recipe Instructions
Directions are based on the original recipe. Click here to show original recipe nutrional values above.

Ingredients

Beef chuck (Arm pot roast, separable lean and fat, trimmed to 1/8″ fat, all grades, raw)
2 1/2 lb / 1.1 kg
Carrots (Raw)
1 cup chopped / 128 grams
Parsley (Raw)
2 tbsp / 7.6 grams
Red wine (Alcoholic beverage, table)
1 serving 5 fl oz / 147 grams
Beef broth or bouillon canned soup (Ready-to-serve)
2 cup / 480 grams
Celery (Raw)
2 cup chopped / 202 grams
Onions (Raw)
1/2 cup, chopped / 80 grams
Garlic (Raw)
2 clove / 6 grams
Salt (Table)
1 tsp / 6 grams
Pepper (Spices, white)
1 tbsp, ground / 7.1 grams

Instructions

Step 1
Season your roast with salt and pepper. Sear in a hot pan until browned on all sides. Add to a crock pot. Add everything but the parsley to the pot and cover. Cook on high for five hours.
Step 2
Step 2