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

Total time8 hr 55 min

Prep time25 min

Cook time30 min

4.9

(18)

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

Few things beat coming home to a pot roast that's been quietly doing all the work while you went about your day. This slow-cooked chuck roast is deeply savory, fork-tender, and surrounded by hearty root vegetables — carrots, parsnips, and baby potatoes — plus a generous pile of 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, thickened with arrowroot starch for a rich, glossy sauce that clings to every bite. Searing the roast first in avocado oil builds that irresistible dark crust, and fresh thyme, rosemary, and bay leaves do the heavy lifting on aromatics throughout the long cook. Because every ingredient here is whole-food and grain-free, it fits a paleo approach without any substitutions or workarounds — no hidden additives to second-guess on a label. Scatter some fresh parsley over the top before serving and you've got a centerpiece dish that looks and tastes like it took serious effort, even though your slow cooker handled almost everything.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!