Capsaicin Free Crockpot Herb & Root Vegetable Pot Roast

Total time8 hr 35 min

Prep time20 min

Cook time15 min

4.9

(12)

Capsaicin Free Crockpot Herb & Root Vegetable Pot Roast

Slow-cooked comfort food doesn't get much more satisfying than a fall-apart chuck roast surrounded by tender root vegetables and fragrant herbs. For anyone avoiding capsaicin — whether due to sensitivity, a gut condition, or a strict elimination protocol — pot roast is usually a safe zone, but store-bought seasoning blends and broths can sneak in chili derivatives in surprising places. This recipe keeps everything clean and intentional, leaning on turmeric, ginger, fresh thyme, and rosemary to build deep, warming flavor without a single pepper in sight. The sear on the chuck roast is worth the extra pan — that golden crust locks in richness that carries through eight hours of slow cooking. Carrots, parsnips, and turnips soak up the braising liquid made from bone broth, apple cider vinegar, and coconut aminos, turning silky and savory by the time the lid comes off. The whole thing practically cooks itself, and the result is the kind of hearty, nourishing meal that feels like it took far more effort than it did. A scatter of fresh parsley at the end brightens the whole bowl beautifully.

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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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