BHA & BHT Free Crockpot Pot Roast with Root Vegetables
Total time8 hr 20 min
Prep time20 min
Cook time8 hr
4.8(21)
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Learn more āIngredients
6 servings
- 3 lb boneless beef chuck roast
- 1 tsp salt
- Ā½ tsp black pepper
- 2 tbsp extra virgin olive oil
- 1 medium yellow onion, roughly chopped
- 4 cloves garlic, minced
- 3 medium carrots, cut into 2-inch pieces
- 2 medium parsnips, cut into 2-inch pieces
- 1 lb baby potatoes, halved
- 2 cups beef broth
- 2 tbsp tomato paste
- 1 tbsp coconut aminos
- 1 tsp ground turmeric
- 1 tsp ground ginger
- 1 tsp smoked paprika
- Ā½ tsp dried thyme
- 2 sprigs fresh rosemary
For serving
- 2 tbsp fresh parsley, chopped (optional)
Instructions
- 1
Pat the chuck roast dry with paper towels and season all over with the salt and black pepper.
- 2
Heat the olive oil in a 12-inch skillet over medium-high heat until shimmering. Add the roast and sear, undisturbed, for 4ā5 minutes per side until a deep brown crust forms on each surface. Transfer the seared roast to the slow cooker insert.
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