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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.

roast-for-easiest-paleo-roast-with-pepperoncinis

Two ingredients.

One pot.

All the versatility.

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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 😉

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

roast-for-easiest-paleo-roast

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.

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The Easiest Paleo Roast Recipe

Scale

Ingredients

  • 1 3lb chuck roast
  • 1 16 oz jar pepperoncinis
  • 2 tsp kosher salt
  • 1 tsp pepper
  • 5 whole garlic cloves

Instructions

For Crockpot:

  1. Pat your roast dry and season with salt and pepper.
  2. Add roast to the crockpot and the whole jar of pepperoncinis (including the juice).
  3. Add the garlic cloves.
  4. Cook on low for 6 hours or on high for 4 hours.
  5. The meat is done when it easily shreds with a fork.[br]

Additional cooking methods:

Instant Pot

  1. Pat your roast dry and season with salt and pepper.
  2. Turn Instant Pot to Saute. Add 1 TBS oil.
  3. When shimmering, add the pot roast. Brown each side, about 2-3 minutes per side (optional).
  4. Add garlic cloves and pour in jar of pepperoncinis with juice and 3/4 cup water or beef broth (the Instant Pot needs 1 cup of water before pressure is added!).
  5. Close and lock the lid. Make sure the vent is on “Seal.”
  6. Set Instant Pot to “Manual” and program for 75 minutes.
  7. Allow the Instant Pot to depressurize for about 20 minutes. Move vent to “Venting” and open lid.

Dutch Oven

  1. Pat your roast dry and season with salt and pepper.
  2. Add 1 TBS olive oil to the Dutch Oven and brown the roast on each side (about 2-3 minutes per side).
  3. Add the pepperoncinis with the juice and the garlic.
  4. Cover with lid and bake at 325 degrees for 3 hours.

Nutrition

  • Serving Size: 1

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11 comments
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  • Katy BrizziSeptember 15, 2017 - 3:19 pm

    Hi Bri! I just bought your book this week and after reading the first chapter I tried this recipe and my husband told me it was one of his favorite things that I’ve ever made:-) I cooked it on low for 8 hours  and it turned out very juicy . Now I don’t cook everyday but he usually likes most things I make but he really loved this one! It was spicier than I expected but it wasn’t a problem. I just made some mashed potatoes to go on the side and cut up some fresh tomatoes and it made for a great meal. Enjoying your book so far by the way!ReplyCancel

    • Bri McKoySeptember 18, 2017 - 3:15 pm

      Hi, Katy! Thank you so much for buying my book and for making this roast! I am so incredibly grateful. I also love that your husband enjoyed it so much. YES! Thanks for the encouragement. So grateful for you! xoxoReplyCancel

  • LauraApril 8, 2018 - 6:56 pm

    Wow. Absolutely amazing! My husband couldn’t leave any for leftovers – it was Gone! I haven’t made one of your recipes that isn’t a new favorite – but this is my Most fav!! (So far) ?ReplyCancel

    • Bri McKoyApril 9, 2018 - 4:00 pm

      Wow, Laura! I am so grateful you all enjoyed, especially your hubby 🙂 This was such an encouragement to my heart. Thank you!ReplyCancel

  • Kristen ShawApril 26, 2018 - 6:28 pm

    Bri, I saw this recipe in your book and since it had only a couple of ingredients and involved throwing things into a crock pot and leaving it alone for 8 hours, it had my name written ALL OVER IT. 🙂 I would never have thought to put pot roast and pepperoncinis togetherReplyCancel

    • Bri McKoyMay 2, 2018 - 3:25 pm

      I am SO grateful you tried it!! I hope you and your family enjoyed!ReplyCancel

  • WendyMarch 13, 2020 - 11:43 pm

    I cannot believe how delicious this was. My whole family enjoyed it and my husband must have gone back to the pot 9 times–SO GOOD! Will definitely keep this in my rotation now. Thank you!ReplyCancel

    • Bri McKoyMarch 14, 2020 - 2:43 pm

      This brings me so much joy, Wendy! My husband is the same way with this recipe 🙂 Thank you so much for trusting my recipe to feed your family. I am so grateful!ReplyCancel

  • Danielle KwokApril 20, 2020 - 9:43 pm

    Made this last night and it soo good. Had leftovers and I can’t wait for dinner tonight! This recipe was so simple and smelled delish all day in my kitchen. A great take on pot roast and something different for all these quarantine days. ReplyCancel

  • AlissaOctober 6, 2020 - 5:43 pm

    This roast was fantastic! It was the perfect centerpiece for our annual “fall feast” family dinner. This was my first attempt at roast in our instant pot, so I appreciate the multiple method directions. I loved being able to roast potatoes and Brussels separate in the oven, instead of having mushy carrots and potatoes. Perfect amount of spice (kids loved it too) and great leftovers. Yum!ReplyCancel

  • MelissaOctober 7, 2020 - 1:39 pm

    seriously one of the best and easiest recipes. It’s a crowd pleaser with my husband and kids (ages 5, 7, 9). You can’t mess it up!ReplyCancel

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Welcome! I'm Bri! Accidental home cook. Lover of gathering people around a table over a meal. Author of Come & Eat (September 2017). What I really want is to pull out a chair for you at my table. But until then, I hope you stay awhile and enjoy my stories + recipes!

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