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

Total time8 hr 55 min

Prep time25 min

Cook time30 min

4.9

(18)

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

Few things are more satisfying than coming home to a pot roast that has been quietly doing all the work for you. This slow-cooked chuck roast is deeply savory, fall-apart tender, and surrounded by hearty root vegetables — carrots, parsnips, and baby potatoes — along with earthy cremini mushrooms that soak up every drop of the braising liquid. The secret to the rich, glossy sauce is a combination of beef bone broth, coconut aminos, tomato paste, and arrowroot starch, which thickens everything beautifully without a single grain of wheat in sight. Searing the roast first in avocado oil builds that irresistible brown crust that makes the finished dish look and taste like it came from a proper Sunday kitchen. Fresh thyme, rosemary, and bay leaves do the heavy lifting on aromatics, so the whole house smells incredible by the time dinner rolls around. It's the kind of one-pot comfort food that works just as well for a weeknight as it does for feeding a crowd, and nobody at the table will feel like they're missing anything.

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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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