Soy 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 until it practically falls apart at the touch of a fork. This one builds serious depth of flavor from a smoked paprika spice rub, a mahogany sear in avocado oil, and a braising liquid made with beef bone broth, tomato paste, and coconut aminos ā that last ingredient doing the savory, umami-rich work that soy sauce typically would, completely soy-free. Carrots, parsnips, turnips, and onion wedges soak up every bit of that liquid as they cook low and slow alongside the roast, turning tender and fragrant with rosemary and thyme. Once everything is done, the braising juices get pulled into a quick pan sauce thickened with arrowroot starch, so you end up with a glossy, spoonable gravy that ties the whole platter together. It's the kind of meal that looks like you spent hours fussing in the kitchen ā which, technically, your crockpot did for you. A scatter of fresh parsley at the end keeps it bright and just a little bit fancy without any extra effort.
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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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