Low Sugar Paleo Crockpot Pot Roast with Root Vegetables
Few things beat coming home to a slow cooker that's been quietly doing all the work, and this hearty pot roast delivers exactly that kind of deeply satisfying, hands-off comfort. The chuck roast gets a proper sear first ā building a mahogany crust with smoked paprika, garlic, and onion powder ā before spending eight hours braising low and slow with carrots, parsnips, turnips, and fresh rosemary and thyme. The result is fork-tender beef that practically falls apart on its own, surrounded by vegetables that have soaked up every bit of that savory braising liquid. Coconut aminos stand in for soy sauce and bring a gentle umami depth without any of the sweeteners you'd find in conventional bottled sauces, making this a genuinely clean option for anyone keeping a close eye on what's actually going into their food. The braising liquid gets finished with an arrowroot slurry that thickens it into a glossy, spoonable sauce ā no cornstarch, no sugar-laden gravy packets, just real ingredients doing their job. It's the kind of recipe that proves you don't have to sacrifice richness or depth to keep things wholesome.
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Learn more āIngredients
6 servings
For the roast
- 3 lb boneless beef chuck roast
- 1 Ā½ tsp kosher salt
- 1 tsp black pepper
- 1 tsp garlic powder
- 1 tsp onion powder
- 1 tsp smoked paprika
- 2 tbsp avocado oil
For the vegetables
- 1 lb carrots, peeled and cut into 2-inch pieces
- 1 lb parsnips, peeled and cut into 2-inch pieces
- 1 lb turnips, peeled and cut into 1 Ā½-inch chunks
- 1 medium yellow onion, cut into 8 wedges
- 4 garlic cloves, smashed
- 3 sprigs fresh rosemary
- 3 sprigs fresh thyme
For the braising liquid
- 2 tbsp coconut aminos
Chef's tipSoy sauce is saltier and less sweet; start with less and adjust. - 1 tbsp tomato paste
- 2 cups beef bone broth
- 1 tbsp arrowroot starch
- 2 tbsp cold water
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Pat the chuck roast completely dry with paper towels. In a small bowl, combine the salt, black pepper, garlic powder, onion powder, and smoked paprika, then rub the mixture evenly over all sides of the roast.
- 2
Heat the avocado oil in a 12-inch skillet over medium-high heat until shimmering. Add the roast and sear undisturbed for 4ā5 minutes per side, until a deep mahogany crust forms and the meat releases easily from the pan. Sear the two narrow ends for 1ā2 minutes each. Transfer the roast to the slow cooker insert.
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