Turmeric 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, savory liquid. This one builds serious depth from smoked paprika, garlic, and onion powder, plus a braising base of beef bone broth, coconut aminos, and tomato paste that turns into a glossy, spoonable sauce by the time dinner rolls around. Carrots, parsnips, turnips, and onion wedges soak up every bit of that flavor as they cook low and slow alongside the meat, making the vegetables just as craveable as the roast itself. The whole thing is completely free of turmeric ā no hidden spice blends, no curry-adjacent shortcuts ā just a clean, classic seasoning lineup you can trust from start to finish. Searing the roast first in avocado oil locks in a deep mahogany crust that adds real texture and flavor, so you're not just dumping raw meat into a pot. An arrowroot slurry thickens the braising liquid into a proper sauce without any grain-based thickeners, keeping it paleo-friendly and naturally turmeric-free. Pull it apart with two forks, pile it onto a platter with those tender root vegetables, and finish with a handful of fresh parsley ā it's the kind of meal that looks like you worked way harder than you did.
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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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