Few things beat coming home to a slow cooker full of deeply savory, fall-apart beef and tender root vegetables — and this crockpot pot roast delivers exactly that kind of comfort. The chuck roast gets a bold spice rub of smoked paprika, garlic powder, and onion powder before it's seared to a deep mahogany crust, building layers of flavor before the slow cooker even turns on. Carrots, parsnips, turnips, and onion wedges soak up a rich braising liquid made from beef bone broth, coconut aminos, and tomato paste, turning buttery-soft over eight hours of low, slow cooking. Because every ingredient here is whole-food and naturally free from tree nuts of any kind, there's no label-scanning or substitution stress — just clean, straightforward cooking. The arrowroot slurry at the end transforms the braising liquid into a glossy, spoon-coating sauce that ties everything together beautifully. It's the kind of one-pot meal that looks and tastes like you spent all day in the kitchen, even though the slow cooker did most of the heavy lifting.
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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.
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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