The Easiest Paleo Roast Recipe

I’m pretty sure I blinked and July found it acceptable to make her way out the door. Where did did you go July?!

All of a sudden I’m turning 31 and seeing lots of FB posts about kids going back to school. It feels a little wild and a whole lot rushed. My time in the kitchen has also seemed to be on fast forward. But I can attribute that to a lot of grilling (the best burger recipe on repeat) and travel.

Seeing as everyone is settling into a new kind of normal I feel that I should too. I meal planned this past Sunday and I can’t think of a better reintroduction to my kitchen than this yummy and simple roast.


Two ingredients.

One pot.

All the versatility.


My mom used to make this for us growing up. During my first year of marriage I bought a beautiful roast and had intentions of making some kind of yummy pot roast with all the fixings but as the roast entered the crock-pot I realized I was missing several ingredients. This revelation was quickly followed by a very short conversation:

Bri: “AH!”

Beau: “What’s wrong, did you cut yourself?”

Bri: “Oh, no. I have a seasoned roast in the crock pot but realize I do not have potatoes, or carrots, or the broth.”

Beau: “Did we need to go to the grocery store for those items?”

Bri: “Mmmmmmmmmmmmm, I hate grocery shopping.”

And that was my contribution.

Instead of going to the grocery store I called my chef hotline (that would be my mother) and she asked me if I had two simple ingredients.

  1. Garlic
  2. A jar of pepperoncinis

Of course I do. I honestly can’t think of a time I didn’t have garlic in my kitchen and I always seem to have a jar of pepperocinis on hand because I like to eat them with my pizza with this homemade paleo pizza crust ;)


This is the ultimate set it and forget it. I usually make mine in a dutch oven so I can brown the meat:


But in the recipe card below I also list how to make it in a crockpot!

Beau and I eat this so many different ways. We like to eat it over rice (we usually do paleo cauliflower rice) with some hot sauce, fresh avocados, fresh tomatoes and cilantro. Or I sauté up a quick stir fry of fresh veggies and add some of the shredded, cooked roast the last few minutes. Toss it all together and season it as you like.

Sometimes I use the leftover roast for a salad. Put it on a bed of fresh spinach, some veggies and my fresh herb dressing.

Or you can stuff the delicious meat into a hard taco and add your favorite toppings.

It is all so limitless. I’d love to know all the ways you use this roast! And I hope it helps usher you into the ever-nearing fall season.


The Easiest Paleo Roast Recipe
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  • 1 3lb chuck roast
  • 1 16 oz jar pepperoncinis
  • 1/2 tsp salt
  • 1/4 tsp pepper
  • 5 whole garlic cloves


  1. Pat your roast dry and season with salt and pepper.
  2. Add your roast to the crockpot and the whole jar of pepperoncinis (including the juice).
  3. Add the garlic cloves.
  4. Cook on low for 8 hours or on high for 4 hours.
  5. The meat is done when it easily shreds with a fork.
  6. Additional cooking method:
  7. I cook my roast in my dutch oven. I do this so I can brown my roast in the dutch over before adding all the ingredients!
  8. Season roast on all sides with salt and pepper.
  9. Add 1 TBS olive oil to the Dutch Oven and brown the roast on each side (about 1-2 minutes per side).
  10. Add the pepperoncinis and the garlic.
  11. Cover with lid and bake at 325 degrees for 3 hours.

  • Katie Turner - Bri, I made this last night. I loved the flavor but…I was pretty disappointed, to be honest. The meat was so dry! Are you sure 8 hrs on high is correct? I usually do my crock pot roasts for 8 hours on low. I think I will try this again later and switch out the temps. I just wanted to double check that 8 hrs on high is how you do it. Thanks!ReplyCancel

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