Nutmeg Free Paleo Crockpot Pot Roast with Root Vegetables
Few things are as satisfying as walking into a home that smells like slow-cooked beef and earthy root vegetables after a long day. This crockpot pot roast builds deep, rich flavor from a simple spice rub of smoked paprika, garlic powder, and onion powder, plus a hard sear that locks in a gorgeous mahogany crust before the slow cooker even turns on. Carrots, parsnips, and turnips soak up the braising liquid alongside fresh rosemary and thyme, turning buttery-tender over eight hours of low, gentle heat. The braising liquid itself ā built from beef bone broth, coconut aminos, and tomato paste ā gets whisked into a glossy, spoonable sauce at the end using arrowroot starch, so nothing goes to waste. Many classic pot roast recipes lean on warming spices that can sneak in unwanted flavors, but this one keeps the seasoning clean and intentional, so every bite tastes exactly like what it is. It's naturally grain-free and dairy-free as written, making it an easy fit for a paleo table without any substitutions required. Whether you're feeding a crowd or meal-prepping for the week, this is the kind of low-effort, high-reward dinner that earns a permanent spot in your rotation.
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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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