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

Total time8 hr 55 min

Prep time25 min

Cook time30 min

4.9

(18)

Sesame 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 go about your day. This slow-cooked chuck roast gets a serious flavor foundation from a hard sear in avocado oil before it ever touches the crockpot — that deep, caramelized crust makes all the difference in the final dish. Cremini mushrooms, carrots, parsnips, and baby potatoes soak up the braising liquid as everything cooks low and slow for eight hours, turning impossibly tender and rich. The braising liquid itself is built from beef bone broth, tomato paste, and coconut aminos, which deliver that savory, umami depth you'd expect from a classic pot roast without any soy or sesame-based sauces sneaking in. That swap matters more than it sounds — a lot of store-bought sauces and marinades that add depth to braised dishes are loaded with sesame oil or tahini-adjacent ingredients, so building flavor from scratch here keeps things genuinely safe and clean. Arrowroot starch pulls the braising juices into a glossy, spoonable sauce that clings to every bite. Finish with a handful of fresh parsley and you've got a hearty, deeply satisfying meal that's as impressive as it is effortless.

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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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