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

Total time8 hr 55 min

Prep time25 min

Cook time30 min

4.9

(18)

Carrageenan 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 building flavor all day long. This one layers earthy cremini mushrooms, sweet carrots, parsnips, and baby potatoes around a well-seasoned chuck roast, letting everything meld together in a rich, herb-scented braise. The braising liquid comes together with beef bone broth, coconut aminos, and tomato paste — deeply savory without relying on any processed additives or thickeners that can sneak carrageenan into your bowl. Arrowroot starch does the thickening work cleanly, giving the braising juices a glossy, spoonable consistency that coats every bite. Searing the roast first in avocado oil builds a serious crust that pays off in flavor once the slow cooker works its magic over eight hours. Fresh thyme, rosemary, and bay leaves do the heavy lifting on aromatics, so the whole dish tastes like it took far more effort than it actually did. Finish with a scatter of flat-leaf parsley and you've got a complete, comforting meal straight from the pot.

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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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