A slow-cooked chuck roast surrounded by tender root vegetables is the kind of meal that makes the whole house smell incredible, and this crockpot version delivers every bit of that comfort. The beef is seared first to build a deep, mahogany crust before it ever hits the slow cooker, which means you get serious flavor layered into every bite. Carrots, parsnips, and turnips soak up the braising liquid over eight hours, turning buttery-soft and fragrant with rosemary and thyme. The braising liquid itself is built from beef bone broth, coconut aminos, and tomato paste — no grain-based sauces or thickeners that could sneak in unwanted ingredients — and arrowroot starch pulls it all together into a glossy, spoonable sauce at the end. Every single component here is naturally free from grain-derived additives, so there's no need to scrutinize labels or swap anything out. It's a genuinely hands-off dinner that rewards patience, and the shredded beef nestled back into those roasted vegetables looks as impressive as anything you'd order at a restaurant.
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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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