Emulsifier 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 with root vegetables and fresh herbs. This recipe leans on a beautifully simple spice rub ā smoked paprika, garlic powder, onion powder, salt, and pepper ā plus a deep sear in avocado oil that builds a mahogany crust before the crockpot even turns on. The braising liquid comes together with beef bone broth, coconut aminos, and tomato paste, meaning every ingredient is whole and recognizable with zero hidden additives or synthetic emulsifiers to worry about. Carrots, parsnips, turnips, and onion soak up all that savory liquid over eight hours, turning buttery-soft and deeply flavored by the time the lid comes off. The sauce gets its body from an arrowroot starch slurry rather than any processed thickener, so it's clean, glossy, and genuinely delicious spooned over the pulled beef. It's the kind of meal that looks impressive on a platter but asks almost nothing of you once the slow cooker takes over ā just patience and a good appetite.
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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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