Dairy Free Crockpot Herb & Root Vegetable Pot Roast

Total time8 hr 35 min

Prep time20 min

Cook time15 min

4.9

(12)

Dairy Free Crockpot Herb & Root Vegetable Pot Roast

Few things beat coming home to a slow cooker full of tender, fall-apart beef surrounded by sweet carrots, earthy parsnips, and hearty turnips. The secret to the depth of flavor here is a spice rub of turmeric and ginger that gets seared into a gorgeous crust before the roast ever hits the crockpot — that step alone makes the whole dish taste like it came from a restaurant kitchen. Coconut oil handles the sear beautifully, and the braising liquid built from bone broth, apple cider vinegar, and coconut aminos keeps everything rich and savory without a drop of dairy in sight. No butter, no cream, no workarounds needed — just clean, bold ingredients doing exactly what they're supposed to do. After eight hours on low, the beef shreds effortlessly and the vegetables soak up every bit of those herb-scented juices from the thyme, rosemary, and bay leaves. A ladle of the braising liquid poured right over the top at serving is the finishing touch that ties it all together. It's the kind of deeply satisfying, hands-off meal that makes a weeknight feel like a Sunday.

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 →

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!