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

Total time8 hr 55 min

Prep time25 min

Cook time30 min

4.9

(18)

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

A slow-cooked pot roast is one of those meals that feels like a warm hug, and this version delivers everything you want — fall-apart beef, earthy cremini mushrooms, and a medley of carrots, parsnips, and baby potatoes all bathed in deeply savory braising juices. The secret to the rich, glossy sauce is a combination of beef bone broth, coconut aminos, tomato paste, and a touch of arrowroot starch, which thickens everything beautifully without any grain-based thickeners or additives. Best of all, every single ingredient here is naturally free of caffeine, so there's no need to scrutinize labels or swap anything out — this one just works as written. Searing the chuck roast first in avocado oil builds a deep brown crust that adds incredible depth to the finished dish, and then the slow cooker does the heavy lifting for the rest of the day. Fresh thyme, rosemary, and bay leaves perfume the whole pot as it cooks low and slow, making your kitchen smell absolutely incredible by dinnertime. A scatter of fresh flat-leaf parsley at the end brightens everything up and makes it look as good as it tastes. This is the kind of effortless, crowd-pleasing dinner that earns a permanent spot in your weekly 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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