Almond Free Paleo Crockpot Mushroom-Herb Pot Roast with Root Vegetables

Total time8 hr 55 min

Prep time25 min

Cook time30 min

4.9

(18)

Almond Free Paleo Crockpot Mushroom-Herb Pot Roast with Root Vegetables

Few things beat coming home to a pot roast that's been quietly doing all the work while you go about your day. This slow-cooked chuck roast gets a proper sear first — building that deep, caramelized crust that makes the whole dish taste like it came from a serious kitchen — then braises low and slow with cremini mushrooms, carrots, parsnips, and baby potatoes until everything is meltingly tender. The braising liquid is built from beef bone broth, coconut aminos, and tomato paste, thickened with arrowroot starch for a rich, glossy sauce that coats every bite without any grain-based thickeners or off-limits additives. Tree nuts have absolutely no place in a dish like this, and nothing here even comes close — every ingredient is straightforward and easy to verify. Coconut aminos do the heavy lifting in the flavor department, adding a savory depth that makes the braising liquid taste like it simmered for days. A scatter of fresh flat-leaf parsley at the end brightens the whole plate and makes it look genuinely impressive. Whether you're feeding a crowd or just want leftovers that taste even better the next day, this is the kind of recipe that earns a permanent spot in the rotation.

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Ingredients

6 servings

For the roast

3 lb boneless beef chuck roast
1 ½ tsp kosher salt
1 tsp black pepper
1 tsp garlic powder
2 tbsp avocado oil

For the slow cooker

1 lb cremini mushrooms, halved
3 medium carrots, cut into 2-inch pieces
2 medium parsnips, cut into 2-inch pieces
1 lb baby potatoes, halved
3 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves

For the braising liquid

2 tbsp coconut aminos
1 tbsp tomato paste
1 tbsp arrowroot starch
2 cups beef bone broth

For serving

2 tbsp fresh flat-leaf parsley, roughly chopped (optional)

Instructions

1
Pat the chuck roast dry with paper towels and season all over with the kosher salt, black pepper, and garlic powder.
2
Heat the avocado 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 all surfaces. Transfer the seared roast to the slow cooker insert.

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