Cinnamon 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 until it practically falls apart at the touch of a fork. This one builds serious depth of flavor through a smoked paprika and garlic rub, a long sear that locks in a deep mahogany crust, and a braising liquid made from beef bone broth, coconut aminos, and tomato paste — no shortcuts, no fillers. Carrots, parsnips, and turnips soak up every bit of that savory liquid over eight hours, turning tender and rich in a way that stovetop cooking just can't replicate. For anyone navigating a cinnamon sensitivity, warm spice blends and pre-made seasonings can be a minefield, but every ingredient here is straightforward and easy to verify. The seasoning relies on smoked paprika, garlic powder, and onion powder for that cozy, complex flavor you'd expect — no hidden spices to second-guess. A quick arrowroot slurry at the end transforms the braising liquid into a glossy, spoonable sauce that ties the whole platter together. It's the kind of meal that looks impressive but mostly just asks you to stay out of the kitchen while the slow cooker does the heavy lifting.
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Learn more →Ingredients
6 servings
For the roast
- 3 lb boneless beef chuck roast
- 1 ½ 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 ½-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 4–5 minutes per side, until a deep mahogany crust forms and the meat releases easily from the pan. Sear the two narrow ends for 1–2 minutes each. Transfer the roast to the slow cooker insert.
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