A well-seared chuck roast goes low and slow in the crockpot with carrots, parsnips, turnips, and onion wedges until it's fork-tender and practically falls apart at the touch of a fork. Fresh rosemary and thyme perfume the whole pot while it cooks, and a savory braising liquid built from bone broth, coconut aminos, and tomato paste turns into a glossy, spoon-coating sauce thickened with arrowroot starch. The searing step locks in a deep, mahogany crust before everything settles into the slow cooker for a hands-off eight hours. Once shredded, the beef gets piled back over those tender root vegetables and finished with a scatter of fresh parsley for a bright, herby lift. It's a hearty, comforting one-pot dinner that holds up beautifully for a gluten free table, with rich, deeply savory flavor in every bite. Simple pantry seasonings and real, whole ingredients do all the work here, making this a reliable go-to for meal prep or a low-effort Sunday dinner.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
