Breastfeeding Friendly Paleo Crockpot Pot Roast with Root Vegetables
Few meals feel as nourishing and deeply satisfying as a slow-cooked chuck roast that's been braising all day in a rich, herb-scented broth. This one is built around whole, nutrient-dense ingredients ā tender beef, a rainbow of root vegetables, and a savory braising liquid made with beef bone broth and coconut aminos ā making it a genuinely wholesome choice when your body has extra demands on it. The bone broth adds a layer of depth to the sauce while also delivering minerals and collagen that support recovery and overall wellness during the postpartum period. Carrots, parsnips, and turnips soak up all that rosemary-and-thyme-infused liquid as they cook, turning buttery soft and full of flavor by the time the lid comes off. Searing the roast first builds a deep mahogany crust that makes the finished dish look and taste like something from a restaurant, even though the slow cooker does most of the heavy lifting. The arrowroot-thickened pan sauce pulls everything together into a glossy, spoonable gravy that's completely grain- and dairy-free. It's the kind of comforting, hands-off dinner that feeds a hungry household and still leaves you with leftovers worth looking forward to.
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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)
Can be omittedflat-leaf parsley
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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