There is something deeply satisfying about coming home to a pot roast that has been quietly doing all the work while you go about your day. This slow-cooked beef chuck is fall-apart tender, surrounded by earthy cremini mushrooms, sweet carrots, parsnips, and baby potatoes that have soaked up every bit of the savory braising liquid. A quick sear before the roast goes into the slow cooker builds a deep, caramelized crust that gives the whole dish a richness you'd expect from something far more complicated. The braising liquid — built from beef bone broth, coconut aminos, tomato paste, and a touch of arrowroot starch — thickens into a glossy, herb-scented sauce that ties everything together beautifully. Because every ingredient here is whole-food and naturally free from legume-based additives or flours, there's no need to scrutinize labels or worry about hidden fillers sneaking into your dinner. Fresh thyme, rosemary, and a handful of flat-leaf parsley at the end keep the flavors bright and clean against all that hearty, slow-cooked depth. It's the kind of one-pot meal that feels like a special occasion but asks almost nothing of you on a weeknight.
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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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