Few things hit harder on a cold evening than a slow-cooked pot roast that's been quietly doing its thing all day while you go about your life. This one builds serious depth from a spice rub of smoked paprika, garlic powder, and onion powder, plus a sear that locks in a deep mahogany crust before the crockpot even turns on. Carrots, parsnips, and turnips soak up the braising liquid alongside fresh rosemary and thyme, turning buttery-tender over eight hours of low, slow heat. The braising liquid itself is built from beef bone broth, tomato paste, and coconut aminos — real, whole ingredients that deliver that rich, savory punch without any synthetic flavor additives hiding in the mix. An arrowroot slurry thickens everything into a glossy, spoonable sauce at the end, so nothing goes to waste. It's the kind of meal that looks and tastes like you spent all day in the kitchen, even though your slow cooker did the heavy lifting.
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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.
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 mahogany crust forms and the meat releases easily from the pan. Sear the two narrow ends for 1–2 minutes each. Transfer the roast to the slow cooker insert.
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