Seed Oil Free Paleo Crockpot Mushroom-Herb Pot Roast with Root Vegetables

Total time8 hr 55 min

Prep time25 min

Cook time30 min

4.9

(18)

Seed Oil Free Paleo Crockpot Mushroom-Herb Pot Roast with Root Vegetables

Few things beat coming home to a pot roast that's been quietly doing its thing all day, and this slow-cooked version delivers exactly the kind of deep, savory comfort you're after. The chuck roast gets a proper sear in avocado oil first, building a rich brown crust that pays off big once the braising liquid works its magic over eight hours. Cremini mushrooms, carrots, parsnips, and baby potatoes soak up every bit of that herb-scented broth, turning impossibly tender alongside the beef. Coconut aminos and tomato paste give the braising liquid a subtle umami depth, while arrowroot starch thickens everything into a glossy, spoonable sauce — no seed oils, no mystery additives, just clean ingredients doing exactly what they should. Fresh thyme, rosemary, and bay leaves round out the flavor in a way that feels like serious cooking without any serious effort. If you're used to scanning ingredient labels on store-bought sauces and gravies and finding something you'd rather skip, this recipe sidesteps all of that entirely. A scatter of fresh parsley at the end brightens the whole bowl and makes it look like you spent far more time in the kitchen than you actually did.

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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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