Cinnamon Free Crockpot Herb & Root Vegetable Pot Roast

Total time8 hr 35 min

Prep time20 min

Cook time15 min

4.9

(12)

Cinnamon 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 version delivers that deeply savory, fall-apart tenderness without a trace of cinnamon anywhere in the mix. That matters more than it sounds — warming spice blends, store-bought broths, and even some coconut aminos can sneak cinnamon in where you'd least expect it, so building this recipe from scratch with carefully chosen ingredients keeps everything clean and worry-free. The chuck roast gets rubbed with turmeric and ginger before a proper sear in coconut oil, building a rich, golden crust that locks in flavor before the slow cooker even turns on. Carrots, parsnips, turnips, and onion braise low and slow alongside the beef, soaking up a braising liquid made from bone broth, apple cider vinegar, and coconut aminos — earthy, tangy, and satisfying in every spoonful. Fresh thyme, rosemary, and bay leaves do the heavy lifting on aromatics, giving the whole dish that classic herb-forward depth you'd expect from a Sunday roast. After eight hours on low, the beef shreds effortlessly and the vegetables are buttery-soft, ready to be ladled into bowls with all those gorgeous braising juices poured right over the top. A handful of fresh parsley at the end brightens everything up and makes it look as good as it tastes.

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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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