Few things beat coming home to a slow cooker that's been quietly doing all the work, filling every room with the deep, savory smell of braised beef and fresh herbs. This hearty pot roast starts with a well-seasoned chuck roast that gets a proper sear in avocado oil, building a rich, caramelized crust before it ever meets the crockpot. Cremini mushrooms, carrots, parsnips, and baby potatoes soak up a braising liquid built from beef bone broth, coconut aminos, and tomato paste — earthy, savory, and just a little complex without a single grain or legume in sight. The arrowroot starch quietly thickens everything into a glossy, spoonable sauce that coats every bite. Because every ingredient here is whole-food and naturally tree-nut-free, there's no label-scanning or substitution stress — just straightforward, clean cooking. After eight hours on low, the roast pulls apart effortlessly and the vegetables are meltingly tender, ready to be ladled into bowls and finished with a handful of fresh parsley. It's the kind of deeply satisfying, one-pot dinner that earns a permanent spot in the weekly rotation.
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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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