Slow Cooker Pot Roast
Gluten-free slow cooker pot roast with chuck, carrots, and parsnips in a savory broth, ready in 8 hours.
Ingredients
- 2 tbsp avocado oil
- 3 lb boneless beef chuck roast
- 1 tsp salt, divided
- 1/2 tsp black pepper
- 4 cloves garlic, minced
- 1/2 yellow onion, diced
- 2 cups carrots, peeled and chopped
- 2 cups parsnip, peeled and chopped
- 1 tbsp rosemary leaves, chopped
- 2 tsp fresh thyme leaves
- 3 bay leaves
- 1 3/4 cups beef broth
- 2 tbsp coconut aminos
- 1 tbsp balsamic vinegar
- 1 tbsp arrowroot starch
- 2 tbsp parsley, chopped
Instructions
Sear the Beef:
Warm avocado oil in a large skillet over medium heat. Season the beef chuck roast with 1/2 tsp salt and pepper; sear each side for 2-3 minutes until browned. Place the roast into the slow cooker.Cook Onion and Garlic:
Into the same skillet, add onion and garlic; cook for 3-4 minutes until they become translucent. Transfer to the slow cooker.Add Vegetables and Broth:
Place carrots, parsnip, rosemary, thyme, bay leaves, beef broth, coconut aminos, and balsamic vinegar into the slow cooker. Cover and cook on low heat for 7 hours.Thicken with Arrowroot:
In a small bowl, combine arrowroot starch with 1 tablespoon water, whisking until smooth. Stir this mixture into the slow cooker; continue cooking uncovered for an additional 1 hour.Shred and Serve:
Switch off the slow cooker; discard the bay leaves. Shred the beef and serve alongside the vegetables and broth. Garnish with chopped parsley.