Dairy 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 spice rub of smoked paprika, garlic powder, and onion powder, plus a hard sear in avocado oil that locks in a deep mahogany crust before the slow cooker even turns on. Carrots, parsnips, and turnips soak up the braising liquid alongside the beef, turning tender and savory over those long, low hours. The braising liquid itself ā built from beef bone broth, tomato paste, and coconut aminos ā delivers that rich, umami-forward backbone you'd expect from a classic pot roast, without a drop of butter or cream in sight. Arrowroot starch steps in at the end to thicken the pan juices into a glossy, spoonable sauce that ties everything together beautifully. It's the kind of meal that looks and tastes like you spent all day in the kitchen, even though the slow cooker did most of the heavy lifting.
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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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