Sesame Free Paleo Crockpot Pot Roast with Root Vegetables
Few things beat coming home to a pot roast that's been quietly doing all the work while you went about your day. This slow-cooked chuck roast gets seared to a deep mahogany crust before it ever hits the crockpot, which builds a richness that carries through every bite. Carrots, parsnips, and turnips soak up the braising liquid alongside fresh rosemary and thyme, turning tender and fragrant over those long, low hours of cooking. The braising liquid itself leans on coconut aminos and tomato paste for savory depth ā a smart swap that delivers big umami flavor without any soy-based sauces that often sneak sesame into the ingredient list. An arrowroot slurry thickens everything into a glossy, spoonable sauce at the end, so nothing goes to waste. The whole dish is built from whole-food ingredients you can easily verify, which makes it a genuinely stress-free option when you're navigating hidden allergens in store-bought seasonings or broths. Pile it onto a platter, scatter some fresh parsley over the top, and watch it disappear.
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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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