Rice Free Paleo Crockpot Pot Roast with Root Vegetables
A slow-cooked chuck roast that falls apart at the touch of a fork is one of those deeply satisfying meals that feels like it took serious effort ā even though the crockpot does most of the heavy lifting. The beef gets a bold spice rub of smoked paprika, garlic powder, and onion powder before a hard sear builds a deep mahogany crust that locks in all that rich flavor. Carrots, parsnips, turnips, and onion cook low and slow alongside the roast, soaking up a savory braising liquid made from beef bone broth, coconut aminos, and tomato paste. Every single ingredient here is naturally grain-free, so there's no need to swap anything out or second-guess a label ā it just works as written. The arrowroot starch slurry at the end transforms the braising liquid into a glossy, spoonable sauce that ties the whole platter together beautifully. This is the kind of hearty, root-vegetable-loaded dinner that works just as well for a relaxed Sunday as it does for a weeknight when you want something waiting for you at the end of the day.
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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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