BHA & BHT Free Paleo Crockpot Pot Roast with Root Vegetables
Few things hit harder on a cold evening than a slow-cooked chuck roast that's been braising all day until it practically falls apart at the touch of a fork. Every ingredient here is whole and recognizable ā beef, root vegetables, fresh herbs, bone broth ā with absolutely no synthetic preservatives hiding in the mix. That matters more than people realize, since BHA and BHT show up in packaged broths, spice blends, and even some cooking oils, making a dish like this trickier to pull off with store-bought shortcuts. Here, coconut aminos and tomato paste build a deep, savory braising liquid that's completely clean, and avocado oil handles the high-heat sear without any additives in sight. Carrots, parsnips, and turnips soak up all those rosemary-and-thyme-scented juices over eight hours, turning tender and rich in a way that feels genuinely luxurious. The arrowroot slurry at the end pulls the braising liquid into a glossy, spoonable sauce that ties the whole platter together beautifully. It's the kind of meal that looks impressive, tastes like it took serious effort, and happens to check every box without compromise.
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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
- 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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