Few things are as satisfying as coming home to a pot roast that has been quietly doing all the work while you go about your day. This slow-cooked chuck roast is deeply savory, fall-apart tender, and surrounded by hearty root vegetables — carrots, parsnips, and baby potatoes — along with earthy cremini mushrooms that soak up every drop of the braising liquid. The flavor comes from a smart combination of beef bone broth, coconut aminos, and tomato paste, which builds a rich, glossy sauce without a single drop of anything that could cause a reaction for those avoiding mustard in any form. Condiment-heavy pot roast recipes can be a minefield, but every ingredient here is straightforward and easy to verify on the label. Searing the roast first in avocado oil locks in a deep, caramelized crust before the slow cooker takes over, so you get that slow-braised depth without sacrificing texture. Fresh thyme, rosemary, and bay leaves do the heavy aromatic lifting, and a finish of chopped flat-leaf parsley brightens the whole dish right before serving. It is the kind of 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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