Turkey Free Paleo Crockpot Pot Roast with Root Vegetables
A slow-cooked beef chuck roast surrounded by sweet carrots, earthy parsnips, and tender turnips is the kind of meal that makes the whole house smell incredible from morning until dinnertime. The roast gets a generous rub of smoked paprika, garlic powder, and onion powder before it's seared in avocado oil until a deep mahogany crust forms ā that step alone is worth the extra pan to wash. Coconut aminos and beef bone broth create a rich braising liquid that slowly transforms into something deeply savory over eight hours on low, with fresh rosemary and thyme doing quiet, fragrant work the entire time. When it's done, an arrowroot slurry thickens the pan drippings into a glossy sauce that ties everything together without any grain-based thickeners. Every single ingredient here is naturally free of poultry, so there's no need to scrutinize labels or swap anything out ā this is just straightforward, satisfying comfort food. Pile the shredded beef back onto the platter with the root vegetables, spoon that sauce generously over the top, and finish with a handful of fresh parsley if you want a little brightness. It's the kind of recipe that earns a permanent spot in the weekend rotation.
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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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