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
½ tsp black pepper
2 tbsp extra virgin olive oil
Private Selection Italian Extra Virgin Olive Oil
Bertolli Extra Virgin D'Italiia Olive Oil 16.9oz
Extra Virgin Olive Oil FIELD DAY OLIVE OIL EXTRA VIRGIN Olitalia Extra Virgin Olive Oil
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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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