Few things hit harder on a cold evening than a slow-cooked chuck roast that practically falls apart when you look at it. This one gets a serious flavor foundation from a smoked paprika and garlic spice rub, a hard sear in avocado oil to build that deep mahogany crust, and then a long, low braise alongside carrots, parsnips, turnips, and fresh rosemary and thyme. The braising liquid leans on coconut aminos and tomato paste instead of any fermented or yeast-derived sauces, so every drop of that savory, herb-scented broth is completely free of the ingredients that can catch people off guard in classic pot roast recipes. Arrowroot starch steps in to thicken the pan drippings into a glossy, spoonable sauce without a single grain of flour or anything that could be a hidden problem. After eight hours on low, the meat shreds into tender, juicy chunks that soak up every bit of that sauce. It's the kind of deeply satisfying, hands-off dinner that makes the whole house smell incredible — and the leftovers, if there are any, are arguably even better the next day.
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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.
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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