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

Total time8 hr 55 min

Prep time25 min

Cook time30 min

4.9

(18)

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

Few things beat walking into a home that smells like slow-braised beef and fresh herbs after a long day. A well-seasoned chuck roast gets seared in avocado oil until a deep, caramelized crust forms, then it's nestled into the slow cooker alongside cremini mushrooms, carrots, parsnips, and baby potatoes for eight hours of low-and-slow magic. The braising liquid — built from beef bone broth, coconut aminos, tomato paste, and arrowroot starch — thickens into a rich, glossy sauce that coats every bite without any grain-based thickeners or soy sauce in sight. Because every ingredient here is whole-food and straightforward, there's no need to scan labels for hidden additives or worry about cross-contact with legumes. The result is fork-tender, pull-apart beef surrounded by soft, flavor-soaked vegetables and finished with a scatter of fresh parsley for a little brightness. It's the kind of deeply satisfying, one-pot meal that feels like serious cooking without demanding much effort beyond the initial sear.

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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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