Macadamia Free Paleo Crockpot Pot Roast with Root Vegetables
Few things are as satisfying as walking into a home that smells like slow-braised beef and herbs that have been cooking all day. This crockpot pot roast starts with a well-seasoned chuck roast that gets seared in avocado oil until a deep mahogany crust forms, locking in all that rich, savory flavor before it ever hits the slow cooker. Carrots, parsnips, turnips, and onion wedges cook low and slow alongside the beef, soaking up a braising liquid built from beef bone broth, coconut aminos, and tomato paste ā completely grain-free and naturally free from tree nuts of any kind. After eight hours on low, the meat is fork-tender and practically falling apart, while the vegetables turn buttery and fragrant from the rosemary and thyme tucked in among them. The braising liquid gets whisked with arrowroot starch at the end to create a glossy, spoonable sauce that ties the whole platter together beautifully. It's the kind of deeply comforting, crowd-pleasing meal that fits a clean, whole-foods approach without sacrificing a single bit of richness or depth.
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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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