Cashew 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 with root vegetables and fresh herbs. This recipe builds serious depth of flavor from a simple spice rub of smoked paprika, garlic powder, and onion powder, followed by a hard sear that locks in a gorgeous mahogany crust before the crockpot even turns on. Carrots, parsnips, turnips, and onion wedges soak up every bit of that rosemary-and-thyme-scented braising liquid made with beef bone broth, coconut aminos, and tomato paste ā no fillers, no shortcuts, just real ingredients. The whole thing is completely tree-nut-free by design, so there's no need to scan labels or worry about unexpected add-ins sneaking into your gravy. Once the roast hits 195Ā°F and shreds apart at the touch of a fork, you finish with a quick arrowroot-thickened pan sauce that ties everything together in the most satisfying way. It's the kind of meal that makes the whole house smell incredible for hours and tastes even better than it looks piled onto a platter with a handful of fresh parsley on top.
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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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