Easy Marinated Slow Cooker Roast with Caramelized Onions

  • Servings : 5
  • Prep Time : 0m
  • Cook Time : 5m
  • Ready In : 0m

Place roast in a zip-lock bag or a container with a cover. Pour kombucha and liquid aminos over the roast and marinate 1-2 hours. Turn slow cooker on hugh to heat up. Heat olive oil in skillet over medium-lowish heat. Add onions and stir-fry until caramelized (about 15 minutes). Add marinated roast and brown the sides to lock in the flavor. Place roast in preheated slow cooker along with onions and carrots. Sprinkle everything evenly with herbs and spices. Turn slow cooker to low and cook for 6 1/2-7 hours.

Note: I found the best way to prepare this dish is to start the roast marinating around 8 or 9 in the morning. While it\’s marinating, chop the onions and carrots. Right before removing the roast from the fridge, caramelize the onions and preheat the slow cooker. Stick everything in by 10 and it\’s all ready for dinner!


  • 3 lb. cross rib roast
  • 2 c. red wine or kombucha
  • 1/4 c. Bragg's liquid aminos
  • 3 T. olive oil
  • 1 onion, diced or chopped the way you like them
  • 6-8 carrots, chopped into sticks like baby carrots (or just use about 1 lb. baby carrots)
  • 2-3 t. granulated garlic or 1 head of garlic, minced
  • basil, oregano, kosher salt & pepper, to taste


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Raia is the stay-at-home-mom of four crazy kids who loves to create simple and healthy recipes. After finding out she was gluten and egg intolerant in 2010 she started her recipe blog to share her love of gluten-free baking (and chocolate) with others. In her spare time she enjoys doing laundry and dishes… not really. Check out her blog, Raia's Recipes, or follow her on Facebook, Twitter, or Google+.

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Recipe Comments

Comments (3)

  1. posted by Dana on December 3, 2012

    Are you supposed to put the red wine into the crock pot with everything else, after you have used it for the marinade?

  2. posted by raiatorn on December 15, 2012

    Yes, I just added everything from the marinade into the crockpot.

  3. posted by chefcammi on January 25, 2013

    Wow wow wow!!! The only thing I did differently is omit the celery, b/c I didnt have any, and added mushrooms in the last part of the sweating process!!!

    I also used chuck roast b/c it was on sale- the meat fell apart and was so juicy!

    Thanks for contributing this recipe!!!

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