Lupin 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 starts with a deeply seared crust ā that mahogany bark you get from a hot skillet and a good spice rub ā and then the slow cooker does the heavy lifting for eight hours until the beef is pull-apart tender. Carrots, parsnips, and turnips soak up every bit of the braising liquid, turning sweet and silky alongside smashed garlic, rosemary, and thyme. The sauce comes together at the end with a quick arrowroot slurry, giving you a glossy, spoonable gravy without any grain-based thickeners. Coconut aminos and tomato paste add a savory depth to the bone broth base that tastes like it took far more effort than it actually did. Everything in this recipe is naturally free from legume-derived flours and additives ā no hidden fillers, no processed shortcuts ā just whole ingredients that work together beautifully. Pile it all on a platter, hit it with fresh parsley, and watch it disappear.
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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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