A slow-cooked chuck roast surrounded by earthy cremini mushrooms, sweet carrots, parsnips, and baby potatoes is the kind of meal that makes the whole house smell incredible by dinnertime. The beef gets seared first in avocado oil until a deep, caramelized crust forms, then it braises low and slow for eight hours until it's fall-apart tender and practically melts when you press a fork into it. The braising liquid — built from beef bone broth, coconut aminos, tomato paste, and arrowroot starch — pulls everything together into a rich, glossy sauce that you'll want to spoon over every single bite. Because the recipe relies entirely on whole, unprocessed ingredients, there's no need to scan labels for hidden grain-based additives or thickeners that can sneak into conventional pot roast recipes. Arrowroot starch does the thickening work cleanly, and coconut aminos bring that savory depth without any grain-derived sauces in the mix. Fresh thyme, rosemary, and bay leaves infuse the broth as it cooks, so the flavor is layered and complex with almost no extra effort on your part. Finish it with a scatter of flat-leaf parsley and serve straight from the slow cooker for a deeply satisfying, crowd-pleasing dinner.
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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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