Mushroom Free Paleo Crockpot Pot Roast with Root Vegetables
Few things beat walking into a home that smells like slow-braised beef and fresh herbs after a long day, and this crockpot pot roast delivers exactly that. A well-seasoned chuck roast gets seared until a deep mahogany crust forms, then it slow-cooks for eight hours alongside carrots, parsnips, turnips, and onion until everything is meltingly tender. The braising liquid ā built from beef bone broth, coconut aminos, and tomato paste ā develops into a rich, glossy sauce thickened with arrowroot starch, so you get that classic pot roast gravy without any grain or legume fillers. For anyone navigating a fungi-free approach to eating, this recipe is genuinely stress-free: every single ingredient is straightforward and easy to verify, with no broths or seasoning blends that typically sneak in dried mushroom powder or mushroom extract for umami. Coconut aminos do that heavy lifting instead, adding a savory depth that makes the whole dish taste like it took far more effort than it did. The root vegetables soak up every bit of that braising liquid as they cook, turning sweet and silky in a way that makes them just as satisfying as the beef itself. Scatter some fresh parsley over the top before serving and you have a complete, stunning meal straight from the slow cooker.
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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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