Pulled Roast Beef with Potatoes and Onion

"As most of you are aware, my website has crashed and will be completely down for the next 5 days. My emotions are everywhere and I feel awful that some of you are needing access to my recipes and can't view them at the moment. — To help out, I wanted to post my favorite Pot Roast recipe on here. I am a southern girl who loves some comfort food and this pot roast reminds me of my Maw-Maw Sue's cooking growing up. It is so filling and can be used as leftover meals throughout the week. Throw on top of salads, stuff in a sweet potato or even wrap in lettuce. The possibilities are endless. THIS ROAST IS Whole30 and Paleo but can be adapted to Keto by removing the potatoes. I would love to here what recipes you are needing right now. I will try my best to post screenshots in my stories. Comment and let me know."
-- @healthylittlepeach
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  • Recipe Card
Prep time 20mins
Cook time 6hrs

Recipe Card


  • 2 1/2 pounds beef chuck roast
  • salt and pepper to taste
  • 2 cloves garlic, roughly chopped
  • 3 tablespoons sauce
  • 2 cups beef broth
  • 1 bag new potatoes
  • 1 onion, sliced in big chunks
  • 2 tablespoons minced onions
  • 2 fresh cilantro chopped


  • Step 1

    Turn your crockpot on low and add your broth and roast.

  • Step 2

    Season the top of your roast until completely covered with the spices and franks hot sauce. Shut lid tight.

  • Step 3

    Let your roast cook on low all day (about 6 hours). Serve with fresh cilantro over the top