Legume 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 in a rich, herb-scented broth. This one gets its deep flavor from a smoked paprika spice rub and a proper sear before it ever touches the slow cooker ā that mahogany crust is everything. Carrots, parsnips, and turnips soak up the braising liquid as they cook, turning buttery-soft and savory alongside the beef. The braising liquid itself is built from beef bone broth, tomato paste, and coconut aminos, which delivers that umami depth you'd expect from a classic pot roast without any soy or legume-derived ingredients sneaking in. Arrowroot starch thickens the pan sauce at the end into something glossy and spoonable, so nothing goes to waste. It's the kind of hands-off, set-it-and-forget-it meal that rewards patience with fork-tender meat and a platter that looks genuinely impressive. A scatter of fresh parsley at the end is optional, but it adds a bright pop of color that makes the whole thing feel finished.
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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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