Slow Cooker Pot Roast With Turnips And Carrots For Full GAPS

Ebonie Garnica

Slow Cooker Pot Roast With Turnips And Carrots For Full GAPS

A Full GAPS pot roast with marbled beef, onions, turnips and carrots, cooked on low without added liquid. Add the carrots for the final two hours or at the beginning for a softer result.

Print Recipe

Prep Time 5

Cook Time 8

Minimum Rest 3

Total Time 8 8

Servings: 6 servings

Course: Dinner, Full GAPS, Main Course

Cuisine: American

Ingredients Equipment Method Notes

Ingredients

2 large red onions Yellow onions also work; slice either color.
1 well-marbled beef chuck roast 3 to 4 pounds per roast; plain and fully thawed.
2 teaspoons natural salt
3/4 teaspoon freshly ground black pepper
4 large turnips Peel and cut into bite-size pieces.
8 carrots Cut into ½-inch coins; keep refrigerated until their addition.

Equipment

Suitable conventional slow cooker with lid Must permit this no-added-liquid method and fit a 3-to-4-pound roast with vegetables within fill limits.
Knife, cutting board and measuring spoons
Food thermometer and serving utensils

Method

Spread the two sliced onions over the bottom of a suitable conventional slow cooker. Keep the carrots refrigerated until their later addition.
Set the plain, fully thawed 3-to-4-pound roast on the onions.
Sprinkle the beef with the measured natural salt and freshly ground black pepper.
Arrange the peeled, bite-size turnip pieces around the roast. Add no water, stock, wine or separate cooking fat.
Cover and cook on low for 6 hours. Keep the lid on during this part of the cook.
Have all eight carrots cut into ½-inch coins and ready before opening the cooker. Lift the lid briefly, add them and close it again.
Continue on low for about 2 more hours. The carrots and turnips should yield to a fork, and the beef should pull apart easily. If it still resists, continue cooking on low and check again.
Check the thickest part with a food thermometer. A whole beef roast needs at least 145°F/63°C and a 3-minute rest, although pot-roast tenderness usually takes it beyond that minimum. Rest, then serve with the vegetables and collected juices.

Notes

Use a plain, fully thawed, marbled roast. Add no water, stock, wine or separate cooking fat. For softer carrots, put the same eight carrots, cut into ½-inch coins, in with the turnips at the beginning. Full GAPS after these ingredients are introduced and tolerated; not early Intro.

Use a conventional slow cooker whose instructions allow this no-added-liquid recipe. This is not a no-liquid Ninja Foodi FD401 conversion: its Slow Cook instructions require food and liquid in the pot. Do not use Pressure mode.

Prep time is an estimate; washing, peeling and cutting may take longer. The eight-hour cooking estimate uses six hours before the carrot addition and about two hours after. Continue until fork-tender if needed. The displayed total includes five minutes prep and a minimum three-minute rest.

At 2×, use two roasts, each 3 to 4 pounds, and divide the ingredients between suitable cookers rather than overfilling one. Check each roast individually. Refrigerate leftovers promptly in shallow containers at 40°F/4°C or below and use within three to four days. Reheat on the stove or in the oven to 165°F/74°C; do not reheat cold leftovers in the slow cooker.

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