Carrageenan Free Crockpot Herb & Root Vegetable Pot Roast

Total time8 hr 35 min

Prep time20 min

Cook time15 min

4.9

(12)

Carrageenan Free Crockpot Herb & Root Vegetable Pot Roast

Slow-cooked comfort food doesn't get much more satisfying than a fork-tender chuck roast surrounded by hearty root vegetables and fragrant herbs. The beef is rubbed with turmeric and ginger before getting a deep, caramelized sear in coconut oil — that step alone builds the kind of rich flavor that makes the whole kitchen smell incredible. Carrots, parsnips, and turnips soak up the braising liquid as everything cooks low and slow, turning silky and sweet by the time the lid comes off. The braising liquid itself is built from bone broth, apple cider vinegar, and coconut aminos, so there's no need to reach for store-bought sauces or broths that often sneak in thickeners and additives you'd rather avoid. For anyone navigating a carrageenan-free lifestyle, packaged broths and condiments are often the trickiest part of a recipe like this — using an AIP-compliant broth and simple whole-food ingredients keeps every component clean and trustworthy. After eight hours on low, the roast shreds effortlessly and the braising juices are ready to ladle straight over the top. A handful of fresh parsley at the end brightens the whole bowl and makes it feel genuinely special.

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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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