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

Total time8 hr 55 min

Prep time25 min

Cook time30 min

4.9

(18)

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

Few things beat coming home to a pot roast that's been slowly working its magic all day, and this mushroom-herb version delivers exactly that kind of deep, soul-warming comfort. A hard sear on the chuck roast before it ever hits the slow cooker builds a rich, caramelized crust that pays off big in the final flavor. Cremini mushrooms, carrots, parsnips, and baby potatoes soak up the braising liquid as everything cooks low and slow, turning tender and fragrant with fresh thyme, rosemary, and bay leaves. The braising liquid itself is built from beef bone broth, coconut aminos, and tomato paste — wholesome, pantry-friendly ingredients that come together into something that tastes like it simmered for days. Arrowroot starch gives the juices a silky, almost glossy consistency that clings beautifully to every bite. Everything here is naturally free from tree nuts and nut-derived ingredients, so there's no label-scanning or substitution stress — just straightforward, clean cooking. Finish it with a scatter of fresh parsley and serve it straight from the pot for a dinner that genuinely impresses with almost no hands-on effort.

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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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