Chicken Free Paleo Crockpot Pot Roast with Root Vegetables
Few things hit harder on a cold evening than a slow-cooked beef roast that's been quietly doing its thing all day while you go about your life. A well-marbled boneless chuck is seared until a deep mahogany crust forms, then nestled into the crockpot alongside carrots, parsnips, turnips, and onion ā root vegetables that soak up every bit of the braising liquid as they soften. Coconut aminos and tomato paste bring a savory, slightly rich depth to the beef bone broth base, keeping everything grain-free and whole-food from start to finish. After eight hours on low, the meat shreds effortlessly and the vegetables are meltingly tender, making this one of those meals that looks and tastes like serious effort without demanding much of you at all. The braising liquid gets whisked with arrowroot starch into a glossy, spoonable sauce that ties the whole platter together ā no flour, no cornstarch, just clean ingredients doing exactly what they should. It's the kind of centerpiece dish that works for a Sunday family dinner or a week of satisfying leftovers, and every component is straightforward enough that you won't be hunting down specialty items at three different stores.
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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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