Nitrate & Nitrite Free Paleo Crockpot Pot Roast with Root Vegetables
A low-and-slow crockpot roast is one of those meals that feels like a warm hug, and this version delivers serious depth of flavor without relying on any cured or processed ingredients that typically sneak nitrates and nitrites into your dinner. The chuck roast gets a generous rub of smoked paprika, garlic powder, and onion powder before a hard sear builds that gorgeous mahogany crust ā all the richness, none of the shortcuts. Coconut aminos and beef bone broth form the braising liquid, giving you that savory, umami-forward base you'd expect from a classic pot roast while keeping everything clean and whole-food. Carrots, parsnips, and turnips soak up every drop of those juices over eight hours, turning buttery-tender and deeply fragrant from the fresh rosemary and thyme tucked in alongside them. The finishing touch is a quick arrowroot-thickened pan sauce poured right over the top ā glossy, rich, and completely free of anything artificial. It's the kind of recipe that does all the heavy lifting while you go about your day, then rewards you with a platter that looks and tastes like you spent hours in the kitchen. Perfect for a Sunday dinner or meal-prepping a week's worth of satisfying, wholesome comfort food.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!