Brazil Nut Free Paleo Crockpot Pot Roast with Root Vegetables
Few things are as satisfying as walking into a house that smells like a slow-cooked roast has been quietly doing its thing all day. A well-seasoned chuck roast gets seared until a deep mahogany crust forms, then it's nestled into the slow cooker alongside hearty carrots, parsnips, turnips, and aromatics for a full eight hours of low-and-slow magic. The braising liquid ā built from beef bone broth, coconut aminos, and tomato paste ā keeps everything rich and deeply savory without a drop of soy sauce or grain-based thickener in sight. Arrowroot starch steps in at the end to pull the cooking juices into a glossy, spoonable sauce that ties the whole platter together. Every ingredient here is naturally free from tree nuts of any kind, so there's no label-scanning or substitution anxiety to deal with ā just clean, whole-food cooking from start to finish. It's the kind of meal that works equally well for a relaxed Sunday dinner or a weeknight when you want something impressive with almost zero hands-on effort. Scatter some fresh parsley over the top and bring the whole platter to the table ā it's genuinely hard to believe something this good came from a slow cooker.
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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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