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

Total time8 hr 55 min

Prep time25 min

Cook time30 min

4.9

(18)

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

This slow-cooked pot roast is the kind of deeply satisfying, stick-to-your-ribs meal that makes the whole house smell incredible by dinnertime. A well-seared chuck roast gets nestled into the slow cooker with cremini mushrooms, carrots, parsnips, and baby potatoes, then braised low and slow in a rich liquid built from beef bone broth, coconut aminos, and tomato paste. The arrowroot starch pulls the braising juices into a glossy, spoonable sauce that clings to every bite — no flour or grain-based thickeners anywhere in sight, which makes this a genuinely worry-free option for anyone avoiding oats and other grains. That initial hard sear in avocado oil is the secret weapon here, locking in a deep, caramelized crust that holds up beautifully through eight hours of gentle cooking. Fresh thyme, rosemary, and bay leaves do the heavy lifting on aromatics, so the flavor is complex without any fuss. Finish with a scatter of flat-leaf parsley and a generous ladle of those pan juices, and you've got a centerpiece-worthy dinner that practically made itself.

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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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