Eggless Paleo Crockpot Pot Roast with Root Vegetables
Few things beat coming home to a slow cooker full of tender, fall-apart beef and caramelized root vegetables after a long day. The chuck roast gets a serious head start with a smoky spice rub and a deep mahogany sear before it ever hits the crockpot, which means layers of flavor that taste like you were cooking all day ā because technically, you were. Carrots, parsnips, turnips, and onion soak up a braising liquid built from coconut aminos, tomato paste, and rich beef bone broth, turning buttery-soft over eight hours on low. The whole dish is naturally free of eggs at every step, with no binders, no emulsifiers, and no hidden ingredients to second-guess ā just whole foods doing exactly what they're supposed to do. Once the roast is done, the braising liquid gets whisked into a glossy, spoonable sauce thickened with arrowroot starch, so nothing goes to waste. It's the kind of deeply satisfying, one-platter meal that works just as well for a Sunday family dinner as it does for meal-prepped lunches through the week.
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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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