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

Total time8 hr 55 min

Prep time25 min

Cook time30 min

4.9

(18)

Citrus 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 while you go about your life. This one layers cremini mushrooms, sweet carrots, parsnips, and baby potatoes around a well-seasoned chuck roast, letting everything braise together in a rich, savory liquid made from beef bone broth, coconut aminos, and tomato paste. Searing the roast first is the move that makes the whole dish — that deep brown crust locks in the juices and gives the braising liquid something to work with for hours. Coconut aminos step in as the umami backbone here, which is great news since so many conventional braising sauces and condiments sneak in citrus juice or zest that can be hard to spot on a label. Arrowroot starch thickens the pan juices into something glossy and spoonable without any grain-based thickeners, keeping the whole recipe clean and paleo-friendly from start to finish. By the time the lid comes off, the roast shreds at the gentlest nudge and the vegetables have soaked up every bit of that herby, mushroom-laced broth. A handful of fresh parsley scattered over the top right before serving is all the finishing touch this beauty needs.

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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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