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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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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