Gut Friendly Paleo Crockpot Pot Roast with Root Vegetables
Few things are as satisfying as a slow-cooked pot roast that practically falls apart at the touch of a fork, and this one delivers exactly that kind of deep, soul-warming comfort. A boneless beef chuck roast gets rubbed with smoked paprika, garlic powder, and onion powder before being seared to a mahogany crust, locking in flavor before the slow cooker does its long, gentle work. Carrots, parsnips, and turnips join the party alongside fresh rosemary and thyme, soaking up a braising liquid built from beef bone broth, coconut aminos, and tomato paste ā ingredients that are as clean as they are flavorful. The bone broth base is a particularly smart choice here, bringing collagen-rich depth that supports a happy gut while making the sauce taste like it simmered all week. Arrowroot starch thickens the pan juices into a glossy, spoonable sauce without any grain-based thickeners that can be tough on digestion. Everything about this recipe leans on whole, recognizable ingredients ā no hidden additives, no processed shortcuts ā so you know exactly what you're putting on the table. Scatter a little fresh parsley over the top and you've got a centerpiece dish that looks impressive but asked almost nothing of you.
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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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