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

Slow-cooked beef chuck roast doesn't get much better than this — a deeply savory, fall-apart tender centerpiece surrounded by earthy cremini mushrooms, sweet carrots, parsnips, and baby potatoes, all bathed in rich, herb-scented braising juices. The magic starts with a hard sear in avocado oil, building a gorgeous brown crust before the roast ever hits the slow cooker, and from there the low-and-slow process does all the heavy lifting. A braising liquid built from beef bone broth, coconut aminos, and tomato paste gives the dish incredible depth without relying on any hot peppers, chili powders, or spice blends that can sneak capsaicin into an otherwise straightforward braise. Fresh thyme, rosemary, and bay leaves do all the flavor work here, so the result is warming and complex without a single ingredient that would cause concern for anyone avoiding that compound. Arrowroot starch quietly thickens the cooking liquid into a glossy, spoonable sauce that coats every bite of vegetable and meat. It's the kind of one-pot meal that fills the whole house with an irresistible aroma and looks impressive enough to serve to guests, even though your slow cooker handled almost everything. A handful of fresh parsley scattered over the top at the end adds a bright, clean finish to what is otherwise a deeply cozy, grounded dish.

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