New England Chuck Roast Paleo Crock-Pot

This classic paleo diet crock-pot recipe combines pot roast with traditional stew vegetables like carrots and cabbage. It’s an easy, delicious dish you can throw together in the morning and enjoy in the evening. For added flavor, you can rub various spices like black pepper or garlic powder on the meat before placing it in the crockpot. You can also flavor the roast with fresh garlic cloves and replace the water with beef stock.

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New England Chuck Roast Paleo Crock-Pot

Servings 6

Total Time: 5 hours

Cook Time: 5-7 hours

Nutrition Information

calories 609

carbohydrate 21g

protein 43g

fat 40g


  • 3 pound(s) beef - pot roast(s)
  • 1 tablespoon(s) sea salt (optional)
  • 1/2 teaspoon(s) black pepper freshly ground
  • 2 medium onion(s) quartered
  • 4 medium carrot(s) quartered
  • 1 medium celery stalk(s) sliced
  • 1 whole bay leaf(s)
  • 5 cup(s) water
  • 1 head(s) cabbage(s), green cut into wedges


  1. Sprinkle meat with sea salt (optional) and black pepper.
  2. Place onions, carrots, and celery into crockpot.
  3. Top with meat.
  4. Add bay leaf and water.
  5. Cover? pot and cook on low 5-7 hours, or until meat is tender.
  6. Add cabbage wedges at any point during cooking (earlier if softer texture is desired, or add near the end if you prefer them to be less cooked).

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  1. Very yummy. My Mom liked this recipe, and even told my Dad about the dinner I made. The only thing I would do differently next time is add more carrots, and only use 1 onion. I also forgot to add the cabbage :( I’m sure it would have been even more awesome with the cabbage. This is a great crock pot recipe that you can just let sit, and slowly cook all day until dinner time.

  2. I made this as my first paleo recipe, since hubby is a big meat eater and wanted it to go over well with him. Boy did it! He LOVES it! I’ve made it 5x so far and he still loves this one the best I think.Thanks for sharing it. I too forgot the cabbage one time but it tastes just as good with or without.

  3. I am not sure what I did wrong? After 7 hours the meet was still raw… left it for about 5 more hours and though the meet was cooked, it was flavorless and just not good at all. After reading the reviews I was excited to prepare this dinner for the hubby… but I ended up having to make that day, my Flex day!

    1. @RaquelVA – This is going to sound like a really dumb question, but are you sure you turned the crock pot on? I’ve honestly left my house for the day without turning mine on, only to come home to a room temperature roast. If not, you may want to make sure your crock pot works or get a different one. I don’t know how after 7 hours it wouldn’t have cooked.

  4. @Neely: Yes, I turned it on… Put it on low for 3:pm, at 10pm when i came home (busy day) the meat was still raw, not a room temprarature per se – a little dark on the outside, but still very raw in the inside. I left it all through the night and at about 3:30 am I woke up to the smell… I went down to try it… not good at all. @_@ and the cabbage was brown from the meat >_<… the next day i had to throw away the cabbage and vegetables… shread the meat, cut some cilantro, make some hot sauce and use it for making tacos… SO FAR, all the recipies i have gotten here have been good, not sure what went wrong with this one… do the crack pots not all give the same temperature when you put it in low??

    1. @RaquelVA – That is SO weird! I’d think that the temps would be sort of standardized on those things. I really don’t know what to tell you. It seems like other people are having luck with it. Was it only a 2 lb roast that you got or was it bigger than that? Maybe try a different crock pot recipe and see if the same thing happens. If it does, you can probably assume it’s your crock pot.

  5. Even if it’s an old post, here’s another dumb question for RaquelVA. Did the roast start frozen or thawed? I assume it’s supposed to start thawed, and I’m glad I check these recipes the day before!

  6. After 7 hours the crock was full of liquid from the meat. The meat was gray and so dry it was inedible. Very disappointing. We couldn’t eat it. Not sure what I did wrong I followed the recipe. I guess I’ll make tacos from the leftovers like the previous poster.

  7. Crock Pots are very different, but the rule of thumb I have seen is that high is about 350, the low is about 300. If you keep the water/steam sealed in, it braises well on low. A good process is to brown the outside, then seal the lid with aluminum foil, or set towels on the crock pot lid to keep the moisture in. Think low, slow and moist. The gray and dry is because it was overcooked.

  8. Does it make a difference whether you brown the roast in a sauté pan first? It seems like that would help seal in the juices.

    1. sophie5 – Yep, it does help seal the juices in. Doing it without browning it first is just a quick and dirty way of doing it for people who have less time.

  9. What do you mean by 1 celery stalk? I took it to mean the whole stalk/bunch, but my husband assumed it means 1 rib. That doesn’t seem like enough celery to me, but he’s not a fan of celery anyway. Various webpages use stalk interchangeably.

  10. I was confused about the celery as well! I used the whole bunch. I’m sure it’ll be fine. But changing directions to one rib might help. Thanks!

    1. randyeight – I’ve slow cooked things on my stove in a big pot on very low temp. Can’t give you an exact timeframe, but it’ll work just fine.

  11. I tried this recipe and it was not the best (although I loved your other recipes!!) The meat was not cooked after 7 hours low in my crock pot, and the veggies had no flavor… I cooked about 5 hours more then eventually the meat became tender, but flavorless.

    I have been cooking beef pot roast with my crock pot, but none of them call for 5 CUPS of water. I guess without water or less than a cup of water might work.

    I don’t think I’d like to try it again though.

  12. I have loved every other recipie so far; this was just okay. I cook roast all the time and this was no where near as good as usual. The meat was dry and flavorless; the vegetables okay and it had to cook about 8 hours in my crockpot on high. I may try one more time and brown the roast first to seal in juices.

  13. I rubbed the meat with pepper and garlic powder and shoved three garlic cloves into the fatty strip, but I love garlic! Seared and high for 6 hours in a locking lid crock. Also used stock instead of water.

  14. In Crock pot cooking it is only necessary to have 1 to 1-1/2 cups of liquid. I would use homemade beef stock instead of the the water

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