Pot Roast With Red Wine Reduction

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Sometimes the best meals are the ones where you have to do the least. This is where the magic of slow cookers come in. When you can go to work and home 10 hours later to a perfectly cooked, hearty chunk of meat and vegetables, that’s a good day. This is where the Paleo Pot Roast With Red Wine Reduction comes in!

If you’re using grass fed meat (which you should be) you want to use up some of the extra fat drippings. Well we combine it with some red wine and make an amazing reduction sauce that you can drizzle (or drink) over your meat. Reductions are an easy way to jack up the flavor for any dish.

This is also a good way to stop complaining that you have nothing to eat during the week. Meal prep should be a huge part of your weekly planning and this may be the easiest way to meal prep without having any real sort of clean up! Read on to find out how to master a paleo pot roast.

Alright, maybe the easiest meal you’ll make, right? The paleo pot roast is excellent for busy days or just when you’re sick of meal prepping but you want a lot of food available for left overs! Yes, pot roasts are somewhat “paleo” to begin with, but we took the potatoes out for people who are sensitive. Stop complaining paleo police, it’s still a great recipe!

Here’s how to make it:

Preparation: 20m
Cook Time: 6h
Serves: 6


  • 4 pounds grass fed chuck roast
  • 6 carrots, largely chopped
  • 1 onion, quartered
  • 4 -6 stalks organic celery
  • 1 head garlic, chopped
  • 1 sprig fresh thyme
  • 1 sprig fresh rosemary
  • salt and pepper
  • 2 cups + 1 cup red wine


  1. Fill the slow cooker with veggies on the bottom then place the chunk of meat on top. Pour 2 cups wine over the meat and season with salt and pepper and herbs.
  2. Set it and forget it! Low and 8-12 hours depending on the size of the meat should be a good time.
  3. Drain the juices from the meat, veggies and wine into a sauce pan and add some extra wine, herbs and salt and pepper. Put on low and simmer for about 30-40 minutes until much more viscous.