Easy Weeknight Pot Roast (Crockpot)

This pot roast is so simple! You may spend about 15 minutes chopping the veggies you'll put in, but beyond that, the crockpot is doing the work all day while you're tending to other things! I was so pleased with how juicy the roast turned out and how much flavor the veggies had. You can make this Whole30 by swapping the red wine for an additional cup of beef stock. Hope you enjoy!


  • 2-2.5 lb. chuck roast

  • 2 tsp. minced garlic

  • 1/2 c. onions, roughly chopped

  • 2 c. celery, chopped into 3 inch sections

  • 2 c. baby carrots

  • 3 c. Yukon gold potatoes

  • 2 c. beef stock or water

  • 1 c. red wine (optional)

  • salt and pepper, to taste

  • 2 tbsp. parsley, to garnish


  1. In a large skillet, season the roast with salt and pepper. Sear on each side just until each side is lightly browned. Then, transfer the roast to the crockpot.

  2. Add everything except the parsley to the crockpot and cook for 5 hours on high or 8 hours on low.

  3. Taste and season with more salt and pepper to your liking. Garnish with parsley if you choose.


*Servings will vary greatly depending on the size of your roast, the amount of vegetables used, and whether or not red wine was added. Nutrition below includes red wine.
*Makes 6 servings.
Per serving: 481 calories; 27g Carbs, 20g Fat, 43g Protein


If you make a recipe from Fueled and Fit, make sure to post it and tag me (@fueledandfitwellness on Instagram) so I can see your creation!
Original recipe and photos adapted from: https://www.ibreatheimhungry.com/easy-paleo-pot-roast-whole-30-compliant/