Pot roast flavors in a bowl! This easy paleo and whole 30 slow cooker recipe turns a family dinner favorite (pot roast) into a comforting soup.
Pot roast and soup. Two of the ultimate comfort foods. With winter being full-blown right now, I thought it would be only fitting that I convert one of my favorite pot roast recipes into a soup. Even though it’s 70 degrees here in Los Angeles.
This uses the traditional pot roast ingredients – beef, carrots, onions, potatoes (I used white sweet potatoes), low-sodium beef broth and some simple seasonings.
I used an arrowroot starch ‘slurry’ to thicken this soup up. Optional but recommended step. If you’re not worried about whole30/paleo then you can use the cornstarch or your preferred thickener.
I used white sweet potatoes because I wanted this to be paleo but you can use regular potatoes if you want. Don’t have thyme? Use rosemary or another herb.Print
Slow Cooker Pot Roast Soup (Paleo/Whole30)
- Prep Time: 10 mins
- Cook Time: 4 hours
- Total Time: 4 hours 10 mins
- Yield: 6 servings
- 1 lb beef stew meat
- 32 ounces low-sodium beef broth
- 1 lbs potatoes or sweet potatoes, chopped
- 2 carrots, chopped
- 1 small onion, diced
- 2 garlic cloves, minced
- 2 tsp thyme
- 1 tsp salt
- 1/2 tsp pepper
- Bay leaf
Optional – 2 tbsp arrowroot starch flour + 1/4 cup water
- Add all ingredients to the slow cooker.
- Stir to mix well.
- Cook HIGH 3-4 hours or LOW 6-8.
- Remove Bay leaf before serving.
Optional – Mix together arrowroot starch with water and pour into slow cooker. Stir and heat an additional 10 minutes or until thickened to your liking.
If you don’t have beef stew meat then you can take a roast and cut it into chunks. You can even keep a small roast whole and shred the meat after it’s done cooking.
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