Pecan Free Paleo Crockpot Pot Roast with Root Vegetables
Few things are more satisfying than walking into a home that smells like a slow-cooked roast has been quietly doing its thing all day. This hearty crockpot dish layers tender, fall-apart beef chuck with earthy carrots, parsnips, and turnips, all braised in a rich blend of beef bone broth, coconut aminos, and tomato paste that builds serious depth without a single grain or legume in sight. The smoked paprika and herb sprigs do a lot of heavy lifting here, giving the whole pot a warmth that tastes like it took far more effort than it actually did. A quick arrowroot slurry at the end transforms the braising liquid into a glossy, spoonable sauce that ties everything together beautifully. Every ingredient in this recipe is naturally free from tree nuts of any kind, so there's no label-scanning or substitution gymnastics required ā just straightforward, whole-food cooking. It's the kind of meal that works equally well for a relaxed Sunday dinner or a weeknight when you want something impressive waiting for you at the end of a long day. Scatter some fresh parsley over the top before serving and it looks like something straight off a restaurant menu.
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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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