Artificial Food Coloring Free Crockpot Herb & Root Vegetable Pot Roast

Total time8 hr 35 min

Prep time20 min

Cook time15 min

4.9

(12)

Artificial Food Coloring Free Crockpot Herb & Root Vegetable Pot Roast

Few things beat coming home to a slow-cooked pot roast that's been quietly doing its thing all day, and this one delivers deep, savory comfort from start to finish. The chuck roast gets rubbed with sea salt, turmeric, and ginger before a proper sear in coconut oil, building a rich crust that locks in flavor before the slow cooker even turns on. Carrots, parsnips, turnips, and onion nestle around the meat and soak up a braising liquid made from bone broth, apple cider vinegar, and coconut aminos — every ingredient straightforward and clean. For anyone navigating artificial dyes and synthetic additives, this kind of recipe is a genuine relief, because the golden color comes entirely from turmeric and the browning on the meat, not a drop of anything artificial. Store-bought pot roast seasonings and broth packets are notorious for sneaking in unnecessary additives, so using a compliant bone broth and whole spices here keeps everything exactly as it should be. After eight hours on low, the beef is fork-tender and practically falling apart, surrounded by soft root vegetables and fragrant herb-laced juices ready to ladle right over the top. A scatter of fresh parsley at the end adds a bright finish to what is honestly one of the most satisfying, fuss-free dinners you can put on the table.

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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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