Almond Free Crockpot Herb & Root Vegetable Pot Roast

Total time8 hr 35 min

Prep time20 min

Cook time15 min

4.9

(12)

Almond Free Crockpot Herb & Root Vegetable Pot Roast

Few things beat coming home to a slow cooker full of tender, fall-apart beef and hearty root vegetables — and this herb-braised pot roast delivers exactly that kind of deeply satisfying comfort. The chuck roast gets rubbed with turmeric and ginger before a proper sear in coconut oil, building a rich, golden crust that locks in flavor before the slow cooker does its long, patient work. Carrots, parsnips, and turnips soak up the braising liquid alongside the beef, turning buttery-soft and fragrant over eight hours on low. The liquid itself — bone broth, apple cider vinegar, and coconut aminos — is simple but layered, with fresh thyme, rosemary, and bay leaves rounding everything out into something that tastes like it took far more effort than it did. Tree nut concerns are completely off the table here, since every ingredient is naturally free of almonds and there's no nut-based thickener or flour standing in for anything. Just ladle those savory pan juices over the top, scatter on some fresh parsley, and dinner is done.

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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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