Slow-cooked beef chuck roast doesn't need a long list of complicated spices to deliver serious depth — this one proves it with a handful of pantry staples and a few hours of hands-off time. The roast gets seared first in avocado oil until a deep, caramelized crust forms, locking in all that beefy richness before it ever hits the slow cooker. Cremini mushrooms, carrots, parsnips, and baby potatoes soak up a savory braising liquid built from beef bone broth, coconut aminos, and tomato paste, creating a broth that's earthy, slightly umami, and completely satisfying. Arrowroot starch gives the juices just enough body to coat every bite without any grain-based thickeners. Fresh thyme, rosemary, and bay leaves do all the heavy aromatic lifting here, so the flavor is anything but flat — and nothing in this recipe relies on warm baking spices that can sneak into so many seasoning blends and store-bought broths. By the time the lid comes off after eight hours, the meat pulls apart at the touch of a fork and the whole kitchen smells incredible. A scatter of fresh parsley at the end adds a bright, clean finish to what is genuinely a crowd-pleasing, deeply comforting one-pot meal.
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Pat the chuck roast dry with paper towels and season all over with the kosher salt, black pepper, and garlic powder.
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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