Shellfish Free Paleo Crockpot Pot Roast with Root Vegetables

Few things hit harder on a cold evening than a slow-cooked chuck roast that's been braising all day in a rich, herb-scented broth. This one starts with a deeply seared crust — that mahogany bark from the smoked paprika and avocado oil rub is pure flavor — before the slow cooker does the heavy lifting for eight hours. Carrots, parsnips, and turnips soak up every bit of the braising liquid made from beef bone broth, coconut aminos, and tomato paste, turning tender and savory in a way that feels genuinely satisfying. Because every ingredient here is a whole food, there's no need to scan labels for hidden additives or worry about what's lurking in a store-bought sauce packet. The arrowroot slurry at the end pulls the braising liquid into a glossy, spoonable sauce that ties the whole platter together beautifully. It's the kind of meal that looks impressive but essentially cooks itself, making it perfect for a Sunday when you want dinner to be waiting for you.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →