AIP Friendly Crockpot Herb & Root Vegetable Pot Roast
Few meals hit as deeply as a slow-cooked pot roast that's been quietly doing its thing all day, and this one delivers that fall-apart tenderness with a broth that smells like a cozy Sunday afternoon. The chuck roast gets rubbed with turmeric and ginger before a proper sear in coconut oil, building a rich, caramelized crust that makes the final dish taste like it came from a restaurant kitchen. Carrots, parsnips, and turnips braise alongside the meat for hours, soaking up every bit of flavor from the bone broth, fresh thyme, rosemary, and bay leaves. Coconut aminos and a splash of apple cider vinegar round out the braising liquid, adding depth without any of the grains, nightshades, or legumes that make so many comfort food classics off-limits on this protocol. The slow cooker does the heavy lifting, so you can set it in the morning and come home to a meal that's already done. It serves six, making it a smart choice for meal prep or feeding a crowd without spending your whole evening in the kitchen. A scatter of fresh parsley over the top at the end is all the finishing touch this deeply satisfying dish needs.
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Learn more →Ingredients
6 servings
For the roast
- 3 lb bone-in or boneless beef chuck roast
- 1 ½ tsp fine sea salt
- 1 tsp ground turmeric
- ½ tsp ground ginger
- 2 tbsp coconut oil
For the vegetables
- 1 medium yellow onion, cut into 1-inch wedges
- 4 cloves garlic, smashed
- 3 medium carrots, cut into 2-inch pieces
- 2 medium parsnips, cut into 2-inch pieces
- 2 medium turnips, peeled and cut into 1-inch chunks
For the braising liquid
- 2 cups bone broth (homemade or aip-compliant brand)
- 2 tbsp apple cider vinegar
- 1 tbsp coconut aminos
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 bay leaves
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Pat the chuck roast dry with paper towels. In a small bowl, stir together the salt, turmeric, and ginger, then rub the mixture evenly over all sides of the roast.
- 2
Heat the coconut oil in a large skillet over medium-high heat until shimmering. Add the roast and sear undisturbed for 4 minutes per side, until a deep brown crust forms and the meat releases easily from the pan. Sear the edges briefly as well, about 1 minute per edge.
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