Yeast Free Paleo Crockpot Pot Roast with Root Vegetables
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 ā and the leftovers, if there are any, are arguably even better the next day.
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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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