Whole 30 Crockpot Pot Roast with Root Vegetables

Total time8 hr 20 min

Prep time20 min

Cook time8 hr

Whole 30 Crockpot Pot Roast with Root Vegetables

This slow-cooked chuck roast turns fall-apart tender after a long, low braise, built on a deeply seared crust and a broth spiked with tomato paste, coconut aminos, turmeric, ginger, and smoked paprika. Carrots, parsnips, and baby potatoes soften right alongside the beef, soaking up all that savory, herb-flecked braising liquid along with fresh rosemary and thyme. It's the kind of one-pot meal that needs almost no hands-on effort — sear, layer, and let the slow cooker do the rest for eight hours. Once it's done, the beef pulls apart easily with a fork and gets piled onto a platter with the vegetables, then finished with a spoonful of those rich pan juices and a scatter of fresh parsley. Wholesome, satisfying, and packed with real ingredients from start to finish, this is a dependable dinner to keep on rotation for a Whole30 kitchen.

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Ingredients

6 servings

3 lb boneless beef chuck roast
1 tsp salt
McCormick Sea Salt Grinder - 2.12 Oz McCormick Himalayan Pink Salt Grinder - 2.5 Oz Alessi Coarse Sea Salt Food Club Salt SUPERIOR CRYSTAL - PLAIN SALT
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½ 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
½ 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 4–5 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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