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

Total time8 hr 55 min

Prep time25 min

Cook time30 min

4.9

(18)

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

Few things are as satisfying as coming home to a pot roast that has been quietly doing all the work for you. This slow-cooked beef chuck is seared first to build a deep, caramelized crust, then nestled into a crockpot with cremini mushrooms, carrots, parsnips, and baby potatoes for a meal that is hearty and completely wholesome. The braising liquid — built from beef bone broth, coconut aminos, tomato paste, and a touch of arrowroot starch — thickens into a rich, glossy sauce that coats every bite. Fresh thyme, rosemary, and bay leaves do the heavy lifting on flavor, so the whole dish smells incredible by the time you lift that lid. Everything here is naturally free from shellfish and any of the sneaky seafood-derived additives that can hide in store-bought sauces and seasoning blends. After eight hours on low, the roast pulls apart effortlessly and the vegetables are meltingly tender, making this the kind of dinner that genuinely impresses without requiring much effort at all. A scatter of fresh parsley at the end brightens the whole platter and makes it look as good as it tastes.

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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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