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

Total time8 hr 55 min

Prep time25 min

Cook time30 min

4.9

(18)

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

Few things beat coming home to a pot roast that's been quietly doing its thing all day, filling the kitchen with the kind of deep, herby aroma that makes everyone wander in asking what's for dinner. This slow-cooked chuck roast is built around a seriously satisfying lineup — earthy cremini mushrooms, sweet carrots and parsnips, tender baby potatoes, and a braising liquid that pulls together bone broth, coconut aminos, and tomato paste into something rich and glossy. Searing the beef first is the move that sets this recipe apart, locking in a dark, caramelized crust before everything goes low and slow for eight hours. Arrowroot starch does the quiet work of thickening the juices into a proper, spoonable sauce without any grain-based thickeners in sight. The whole thing is naturally free from tree nuts and processed additives, so you can skip the label-scanning and just cook. By the time it's done, the roast pulls apart with almost no effort, and every vegetable has soaked up that savory braising liquid. A handful of fresh parsley over the top right before serving 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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