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

Total time8 hr 55 min

Prep time25 min

Cook time30 min

4.9

(18)

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

Few things hit harder on a cold evening than a pot roast that's been slowly building flavor all day long. This one layers a deeply seared chuck roast with earthy cremini mushrooms, sweet carrots, parsnips, and baby potatoes — all braised in a rich, savory liquid built from beef bone broth, coconut aminos, and tomato paste. The arrowroot starch quietly thickens everything into a glossy, spoonable sauce without any dairy or flour in sight, which makes this a genuinely satisfying option for anyone avoiding lactose. Searing the roast first is the move that sets this recipe apart — that caramelized crust adds a depth of flavor that carries through every bite after eight hours in the slow cooker. Fresh thyme, rosemary, and bay leaves do the heavy lifting on aromatics, so the whole dish smells incredible before you even lift the lid. Pull it apart, pile it into bowls with the braising juices spooned generously over the top, and finish with a scatter of flat-leaf parsley if you want a little brightness. It's the kind of meal that feels like serious effort but asks almost nothing of you once the slow cooker takes over.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!