Paleo Crockpot Pot Roast with Root Vegetables
Few meals hit as deeply as a slow-braised chuck roast that's been quietly doing its thing all day while your house fills with the smell of rosemary, thyme, and smoky beef. This one serves six and comes together with nothing but whole, unprocessed ingredients — a three-pound roast, a pile of root vegetables, and a braising liquid built from beef bone broth, coconut aminos, and tomato paste. The roast gets a proper sear first, building that deep mahogany crust before it ever touches the slow cooker, which makes a real difference in the final depth of flavor. Carrots, parsnips, and turnips go in alongside smashed garlic and fresh herbs, soaking up every bit of that savory liquid over eight hours on low. The sauce gets finished with an arrowroot slurry instead of flour or cornstarch, so it thickens up beautifully without straying from grain-free principles. What you end up with is fork-tender, pull-apart beef and silky vegetables draped in a glossy, herb-scented sauce — the kind of Sunday dinner that feels completely indulgent while checking every ancestral-eating box.
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 →Ingredients
6 servings
For the roast
- 3 lb boneless beef chuck roast
- 1 ½ 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 ½-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 4–5 minutes per side, until a deep mahogany crust forms and the meat releases easily from the pan. Sear the two narrow ends for 1–2 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!