Paraben 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 herbs, and this crockpot pot roast delivers exactly that kind of deep, comforting aroma all day long. The chuck roast gets a generous rub of smoked paprika, garlic powder, and onion powder before being seared to a mahogany crust, building layers of flavor that carry through every bite. Carrots, parsnips, and turnips soak up the braising liquid as they cook low and slow alongside fresh rosemary and thyme, turning tender and fragrant over eight hours. The braising liquid itself is built from beef bone broth, coconut aminos, and tomato paste — straightforward whole-food ingredients with no synthetic additives or preservatives hiding in the mix. That matters a lot when you're trying to avoid parabens, since conventional sauces, broths, and seasoning packets can be surprisingly problematic sources. Arrowroot starch thickens the pan drippings into a glossy, spoonable sauce that ties everything together without any cornstarch or processed thickeners. It's the kind of meal that feels indulgent and completely nourishing at the same time.
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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.
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