Citrus 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, and this one delivers deep, savory comfort from the very first bite. The beef is rubbed with smoked paprika, garlic powder, and onion powder before getting a hard sear that builds a mahogany crust ā that step alone makes the whole dish taste like it came from a restaurant kitchen. Carrots, parsnips, and turnips soak up the braising liquid as everything cooks low and slow, turning buttery-tender while the roast becomes fall-apart fork-shredding perfection. The braising liquid itself is built from beef bone broth, coconut aminos, and tomato paste, which means it's completely free of citrus juice, citrus zest, or any of the acidic shortcuts that sneak into so many pot roast recipes. That's genuinely good news, because citrus hides in a surprising number of store-bought broths, spice blends, and sauces under names you might not immediately recognize. Here, every ingredient is straightforward and easy to verify. An arrowroot slurry thickens the pan drippings into a glossy, spoonable sauce that ties everything together ā no cornstarch, no mystery additives, just clean, rich flavor you can feel confident serving to the whole table.
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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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