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

Total time8 hr 55 min

Prep time25 min

Cook time30 min

4.9

(18)

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

Few things are as satisfying as walking into a house that smells like a slow-cooked roast has been doing all the heavy lifting while you went about your day. This hearty one-pot meal layers tender beef chuck with cremini mushrooms, carrots, parsnips, and baby potatoes, all braised low and slow until everything is meltingly soft and deeply savory. The braising liquid is built from beef bone broth, coconut aminos, and tomato paste — no seasoning packets, no canned soups, no hidden additives that can sneak MSG into an otherwise clean dish. Coconut aminos do a lot of the flavor work here, bringing that rich, umami depth you'd normally expect from soy sauce without any of the ingredients you're trying to avoid. A quick sear on the chuck roast before it goes into the slow cooker builds a gorgeous brown crust that pays dividends in the final broth, and arrowroot starch gives the braising juices a silky, almost glossy finish. Fresh thyme, rosemary, and bay leaves round everything out with herbal warmth that feels completely homemade — because it is. Finish with a scatter of flat-leaf parsley and you've got a showstopper that's as clean and wholesome as it is genuinely delicious.

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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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