Chicken Free Crockpot Herb & Root Vegetable Pot Roast

Total time8 hr 35 min

Prep time20 min

Cook time15 min

4.9

(12)

Chicken Free Crockpot Herb & Root Vegetable Pot Roast

Slow-cooked beef doesn't get much more satisfying than this — a well-marbled chuck roast rubbed with turmeric and ginger, seared to a deep brown crust, then left to braise low and slow until it practically falls apart on its own. The crockpot does the heavy lifting while carrots, parsnips, and turnips soak up every bit of that herb-laced braising liquid made with bone broth, apple cider vinegar, and coconut aminos. Those root vegetables turn buttery and sweet over the long cook, making them just as much the star as the beef itself. Fresh thyme, rosemary, and bay leaves perfume the whole pot, so by the time you lift the lid, your kitchen smells absolutely incredible. This is a genuinely hearty, one-pot meal that keeps things completely free of poultry in every ingredient — no shortcuts, no hidden broth swaps to second-guess. A scatter of fresh parsley at the end brightens everything up and makes it look as good as it tastes. Whether you're feeding a crowd or meal-prepping for the week, this roast delivers serious comfort with very little hands-on effort.

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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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