Whole 30 Paleo Crockpot Pot Roast with Root Vegetables

Total time8 hr 50 min

Prep time20 min

Cook time30 min

Whole 30 Paleo Crockpot Pot Roast with Root Vegetables

This slow-cooked chuck roast is everything a good pot roast should be: seared to a deep, mahogany crust, then braised low and slow until it shreds apart with barely any effort. Carrots, parsnips, and turnips soak up all that flavor as they soften alongside smashed garlic and fresh rosemary and thyme, turning tender and sweet in the process. The braising liquid, built on rich bone broth and coconut aminos with a touch of tomato paste, gets thickened into a glossy sauce that clings to every bite of meat and vegetable. A scatter of fresh parsley at the end brightens the whole platter. It's a satisfying, produce-packed dinner that fits neatly into a Whole30 plan without any extra thinking required.

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Ingredients

6 servings

For the roast

3 lb boneless beef chuck roast
1 ½ tsp kosher salt
Morton Kosher Salt, Coarse, 48 Ounce Morton Coarse Kosher Salt - 16 oz Kroger Coarse Kosher Salt Badia Spices Kosher Salt Diamond Crystal Kosher Salt - 26 OZ
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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 ½-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 4–5 minutes per side, until a deep mahogany crust forms and the meat releases easily from the pan. Sear the two narrow ends for 1–2 minutes each. Transfer the roast to the slow cooker insert.

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