Hazelnut Free Paleo Crockpot Pot Roast with Root Vegetables
Few things hit harder on a cold evening than a slow-cooked pot roast that's been quietly doing its thing all day while you go about your life. This one builds serious depth from a smoked paprika and garlic spice rub, a long sear that locks in a deep mahogany crust, and a braising liquid made with coconut aminos, tomato paste, and beef bone broth — all completely free of tree nuts and the cross-contamination concerns that come with packaged sauces or seasoning blends. Carrots, parsnips, turnips, and onion wedges soak up every bit of that savory liquid over eight hours on low, turning buttery-tender by the time the lid comes off. The finishing touch is a quick arrowroot-thickened pan sauce that coats every shred of beef in glossy, herb-scented gravy — no flour, no dairy, no shortcuts. It's the kind of meal that looks like you spent hours fussing in the kitchen, even though the crockpot did almost all the work. Scatter some fresh parsley over the top and bring the whole platter straight to the table.
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Learn more →Ingredients
6 servings
For the roast
- 3 lb boneless beef chuck roast
- 1 ½ 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 ½-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 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.
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