• Paleo Slow Cooker Lamb Roast with Root Veggies Recipe

    Paleo Slow Cooker Lamb Roast with Root Veggies

    With fall weather starting to settle in, my mind naturally drifts to hearty roasts, soups, and stews. I’m a big fan of the slow cooker for this job, as the meal practically cooks itself once you’ve added the ingredients. Searing off the meat before you add it is an extra step that’s well worth the time because it helps to develop an extra layer of delicious flavor.

     
    I got my lamb roast from 5280 Meat, a family-owned Colorado company that raises grass-fed, pastured animals. Normally, I’m not a fan of how lamb can be gamey, but this roast was mild and fall-apart tender. If you order from 5280 Meat, use the code “SEPaleo” when you check out and receive 10% off!

    Paleo Slow Cooker Lamb Roast with Root Veggies Recipe

    Preparation 20 mins 2017-03-29T00:20:00+00:00
    Cook Time 8 hours 2017-03-29T08:00:00+00:00
    Serves Serves 3 to 4     adjust servings

    Ingredients

    • 3 to 4 lb (1361 to 1814 g) boneless lamb leg roast
    • Couple generous pinches each sea salt and pepper
    • 1 tbsp (15 mL) ghee
    • 1/2 cup (118 mL) chicken broth
    • 6 cloves garlic, finely chopped
    • 2 to 3 sprigs rosemary, chopped
    • 2 to 3 sprigs thyme, stripped off stalk
    • 1/3 cup (77 mL) stone ground mustard
    • 2 carrots, peeled and chopped
    • 2 parsnips, peeled and chopped
    • 2 Yukon gold potatoes, peeled and chopped*
    • 1 small rutabaga, peeled and chopped
    • 1/2 tsp (2.5 g) sea salt
    • 1/4 tsp (1 g) black pepper

    Instructions

    1. First, you’re going to sear the lamb roast to develop a nice golden crust. That’s where the flavor really shines. To do that, dry the lamb very well with paper towel and season with a couple generous pinches of salt and pepper. Heat a cast iron skillet over high heat, then add the ghee. You want the pan smoking hot. If not, the meat will steam instead of sear. Try for 3 to 4 minutes a side until you get most of the roast seared. Remove the meat from the pan (I put it on a plate), then reduce the heat to medium, and add the chicken broth, scraping up the brown bits from the bottom of the pan.
    2. Place the roast in the slow cooker.
    3. In a small bowl, mix the garlic, rosemary, thyme and mustard. Pour it on top of the lamb and use your hands to coat the meat with the mixture.
    4. Toss the chopped root veggies (carrots, parsnips, potato and rutabaga) with salt and pepper, and arrange them around the meat. Pour the chicken broth from when you deglazed the pan on top of the veggies.
    5. Cook on low for 8 to 10 hours.
    6. Serve with a green salad or veggie of your choice for a complete meal.

    by

    Paleo Slow Cooker Lamb Roast with Root Veggies
    Paleo Slow Cooker Lamb Roast with Root Veggies Recipe
    Prep time:
    Cook time:
    Total time:
    Serves: Serves 3 to 4
    Ingredients
    • 3 to 4 lb (1361 to 1814 g) boneless lamb leg roast
    • Couple generous pinches each sea salt and pepper
    • 1 tbsp (15 mL) <a href=”http://amzn.to/1a98sQH” target=”_blank” data-mce-href=”http://amzn.to/1a98sQH”>ghee</a>
    • ½ cup (118 mL) <a href=”http://amzn.to/17eFqRo” target=”_blank” data-mce-href=”http://amzn.to/17eFqRo”>chicken broth</a>
    • 6 cloves garlic, finely chopped
    • 2 to 3 sprigs rosemary, chopped
    • 2 to 3 sprigs thyme, stripped off stalk
    • ⅓ cup (77 mL) stone ground mustard
    • 2 carrots, peeled and chopped
    • 2 parsnips, peeled and chopped
    • 2 Yukon gold potatoes, peeled and chopped*
    • 1 small rutabaga, peeled and chopped
    • ½ tsp (2.5 g) <a href=”http://amzn.to/GKtEnV” target=”_blank” data-mce-href=”http://amzn.to/GKtEnV”>sea salt</a>
    • ¼ tsp (1 g) <a href=”http://amzn.to/1cfCdFd” target=”_blank” data-mce-href=”http://amzn.to/1cfCdFd”>black pepper</a>
    Instructions
    1. First, you’re going to sear the lamb roast to develop a nice golden crust. That’s where the flavor really shines. To do that, dry the lamb very well with paper towel and season with a couple generous pinches of salt and pepper. Heat a cast iron skillet over high heat, then add the ghee. You want the pan smoking hot. If not, the meat will steam instead of sear. Try for 3 to 4 minutes a side until you get most of the roast seared. Remove the meat from the pan (I put it on a plate), then reduce the heat to medium, and add the chicken broth, scraping up the brown bits from the bottom of the pan.
    2. Place the roast in the slow cooker.
    3. In a small bowl, mix the garlic, rosemary, thyme and mustard. Pour it on top of the lamb and use your hands to coat the meat with the mixture.
    4. Toss the chopped root veggies (carrots, parsnips, potato and rutabaga) with salt and pepper, and arrange them around the meat. Pour the chicken broth from when you deglazed the pan on top of the veggies.
    5. Cook on low for 8 to 10 hours.
    6. Serve with a green salad or veggie of your choice for a complete meal.
    Notes
    *substitute with sweet potatoes if you do not eat white potatoes[br][br]”For more details about using a slow cooker instead of a Dutch oven, [url href=”http://blog.williams-sonoma.com/slow-cooker-vs-dutch-oven-a-conversion-guide/” target=”_blank”]click here[/url].”[br][br]Equipment needed:[br][url href=”http://amzn.to/1cd6Lre” target=”_blank”]Knife[/url][br][url href=”http://amzn.to/17TDFez” target=”_blank”]Cutting board[/url][br][url href=”http://amzn.to/13AQlBw” target=”_blank”]Peeler[/url][br]Paper towel[br][url href=”http://amzn.to/19cBYr6″ target=”_blank”]Cast iron skillet[/url][br]Plate[br][url href=”http://amzn.to/GMKdPO” target=”_blank”]Slow cooker[/url][br][url href=”http://amzn.to/1dIdadH” target=”_blank”]Small bowl[/url]

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    Paleo Slow Cooker Lamb Roast with Root Veggies | StupidEasyPaleo.com

    Steph Gaudreau is a certified holistic nutrition practitioner, weightlifting and mindset coach, and the author of the best-selling Performance Paleo Cookbook. Her recipes and expert advice have been featured in SELF, Outside Magazine, Elle, and Greatist. Steph loves barbells, cats, and anything Lord of the Rings. She lives in San Diego, CA.

    29 thoughts on “Paleo Slow Cooker Lamb Roast with Root Veggies Recipe

    1. Stephanie, do you think there may be a danger of vegetables becoming too mushy? They are root vegetables, of course (meaning – quite hard), but 8-10 hours may do it to them? It would be nice just load everything in the slow cooker and forget, as opposed to adding veggies later – any thoughts?

    2. Ok! It’s all in use crock pot. I think the lamb steamed a little when I was searing it but mostly seared hopefully it’s okay. Praying it comes out yummy. I used a lot more veggies because I want to freeze about half of them. Will there be enough liquids or should I add a little bit more chicken broth?

        1. You were so right. I resisted and it came out perfect. Let me tell you this dish is soooo good. I can’t believe I am the one who made it that is how good it is. haha. I don’t cook much but I was able to do this and your instructions were very helpful! I can’t wait till dinner for 2nds. Any advice for freezing half of the lamb and veggies?

          This recipe is delicious! 🙂

    3. This was fantastic!! Lots of left overs to carry me into the week too.
      I love the mix of mustard, garlic and herbs with the root veggies. Adding to my list of favorites from you!

    4. I’m making this for my mom (forcing her to try paleo!). But she doesn’t have a slow cooker so I put it in the oven for 8-10 hours on 200 degrees. Hopefully it works! Can’t wait!

    5. I made a modified version of this and it was extremely good. I ended up having to roast my veggies in the oven with a bit of the juice from the crock due to overcrowding (my lamb leg was over 5lbs) but even still it was delicious. Thank you for the recipe.

    6. I altered it a slight bit as we like it more rare. We cooked for 4.5 hours on low with an internal temp of 140 when done. Also we omitted the veggies as we had none of those on the recipe. Love the tangy mustard. Used organic home made bone broth.

    7. I made this pale lamb roast according to dire tion. I served my husband and I each a portioned amout. I was so full and satisfied. I came back later and no veggies, half the roast was gone. It was my husband. We both REALLY LOVED this dish. I will be looking for more of your recipes.

      1. If you have to cook it faster, use a Dutch oven in your oven at 325F for 3 hours or so. I don’t recommend using your slow cooker on high. The meat will come out tough.

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