Artificial Flavors Free Paleo Crockpot Mushroom-Herb Pot Roast with Root Vegetables

Total time8 hr 55 min

Prep time25 min

Cook time30 min

4.9

(18)

Artificial Flavors Free Paleo Crockpot Mushroom-Herb Pot Roast with Root Vegetables

Few things beat coming home to a slow-cooked pot roast that's been quietly doing all the work while you go about your day. This one layers cremini mushrooms, carrots, parsnips, and baby potatoes around a well-seared chuck roast, building the kind of deep, savory flavor that tastes like it took serious effort. The braising liquid is built from beef bone broth, coconut aminos, and tomato paste — real, recognizable ingredients that bring richness without any mystery additives or synthetic flavor enhancers hiding in the mix. Coconut aminos in particular does a lot of heavy lifting here, delivering that umami depth you'd normally get from soy sauce, completely clean and straightforward. Fresh thyme, rosemary, and bay leaves perfume the whole pot as it cooks low and slow, so the aroma alone is worth the wait. Everything finishes in a glossy, arrowroot-thickened jus that you'll want to spoon generously over every bite. A scatter of fresh parsley at the end keeps it bright and pulls the whole dish together beautifully.

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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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