High Fructose Corn Syrup Free Paleo Crockpot Pot Roast with Root Vegetables
A slow-cooked chuck roast surrounded by tender root vegetables is the kind of meal that makes the whole house smell incredible, and this version delivers every bit of that comfort without a drop of high fructose corn syrup hiding in the mix. Conventional pot roast shortcuts ā store-bought broths, seasoning packets, bottled sauces ā are notorious for sneaking in sweeteners, but every component here is built from scratch with clean, whole ingredients. Coconut aminos stand in for any soy-based sauces, tomato paste adds depth without additives, and a homemade arrowroot slurry thickens the braising liquid into a glossy, spoonable sauce that tastes like it took far more effort than it did. The roast gets a serious sear first, building that deep mahogany crust before the slow cooker does its long, low magic over eight hours. Carrots, parsnips, turnips, and onion soak up the herby, savory braising liquid alongside fresh rosemary and thyme, turning buttery-soft by the time everything is done. The result is fork-tender beef and meltingly soft vegetables draped in a rich sauce ā hearty, satisfying, and completely free of anything you'd need to second-guess.
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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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