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

Total time8 hr 55 min

Prep time25 min

Cook time30 min

4.9

(18)

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

Few things hit harder on a cold evening than a fork-tender pot roast that's been slowly coaxing every bit of flavor out of earthy mushrooms, sweet carrots, parsnips, and baby potatoes all day long. The chuck roast gets a proper sear first — building that deep, caramelized crust that makes the finished dish taste like it came from a serious kitchen, not just a countertop appliance. A braising liquid built from beef bone broth, coconut aminos, and tomato paste keeps everything rich and savory without relying on any grain-based thickeners or soy sauce, making it a genuinely clean option for anyone navigating grain sensitivities. Arrowroot starch does the quiet work of giving the braising juices a silky, spoonable consistency that coats every bite. Fresh thyme, rosemary, and bay leaves perfume the whole pot as it cooks low and slow, so by the time you lift the lid, the aroma alone is half the reward. This is the kind of one-pot meal that feeds a crowd, reheats beautifully, and never makes you feel like you're eating around a restriction — just eating really, really well.

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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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