Gut Friendly Paleo Crockpot Mushroom-Herb Pot Roast with Root Vegetables

Total time8 hr 55 min

Prep time25 min

Cook time30 min

4.9

(18)

Gut Friendly Paleo Crockpot Mushroom-Herb Pot Roast with Root Vegetables

Few things are as satisfying as walking into a house that smells like slow-cooked beef, fresh herbs, and earthy mushrooms after a long day. This hearty pot roast leans on a deeply flavorful braising liquid built from beef bone broth, coconut aminos, and tomato paste — ingredients that are as nourishing as they are delicious. Arrowroot starch thickens the juices into a glossy, spoonable sauce without any grain-based thickeners, which makes this a smart choice for anyone keeping their gut in check. Searing the chuck roast first is the kind of extra step that pays off big, building a caramelized crust that adds serious depth to every bite. Cremini mushrooms, carrots, parsnips, and baby potatoes soak up all those savory juices over eight hours on low, turning impossibly tender by the time dinner rolls around. The whole thing comes together in a slow cooker, so the hands-on effort is minimal and the reward is enormous. A scatter of fresh flat-leaf parsley at the end brightens the whole dish and makes it look as good as it tastes.

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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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