BHA & BHT Free Crockpot Herb & Root Vegetable Pot Roast

Few things hit harder on a cold evening than a slow-cooked chuck roast that's been braising all day in fragrant herbs and rich bone broth. The rub of turmeric and ginger gives the beef a warm, golden crust after searing, and that depth of flavor carries all the way through the carrots, parsnips, and turnips nestled underneath. Coconut aminos and apple cider vinegar round out the braising liquid with a subtle savory tang — no soy sauce, no additives, just clean, real ingredients. For anyone navigating BHA and BHT concerns, the tricky part is usually packaged broths and condiments that sneak in synthetic preservatives, but this recipe calls for homemade or AIP-compliant bone broth and coconut aminos, so you stay in control of every ingredient. After eight hours on low, the roast pulls apart effortlessly and the root vegetables turn silky and sweet, soaking up all those herby braising juices. A scatter of fresh parsley at the end brightens the whole bowl and makes it look like something you'd order at a proper bistro. It's the kind of deeply satisfying, hands-off dinner that proves eating without synthetic additives doesn't mean eating without comfort.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →