Caffeine Free Paleo Crockpot Pot Roast with Root Vegetables
Few things satisfy quite like a slow-cooked beef roast that's been braising all day, filling the house with the kind of deep, herby aroma that makes everyone wander into the kitchen asking when dinner is ready. A well-seasoned chuck roast gets seared to a mahogany crust before it ever hits the slow cooker, which locks in flavor and gives the finished dish that rich, restaurant-worthy depth. Carrots, parsnips, turnips, and onion cook low and slow alongside the beef, soaking up every bit of the rosemary-and-thyme-scented braising liquid until they're buttery and tender. Coconut aminos and tomato paste bring a savory, slightly sweet backbone to the broth without any grain-based additives, and the whole thing comes together with a quick arrowroot-thickened pan sauce that coats every bite. The beauty of this recipe is that it's completely hands-off once the lid goes on ā eight hours on low and dinner essentially makes itself. Whether you're cooking for a crowd or meal-prepping for the week, the leftovers reheat beautifully and arguably taste even better the next day.
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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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