Gelatin Free Crockpot Herb & Root Vegetable Pot Roast

Total time8 hr 35 min

Prep time20 min

Cook time15 min

4.9

(12)

Gelatin 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 braising liquid here is built from bone broth, apple cider vinegar, and coconut aminos — no packets, no powders, and absolutely nothing that sneaks in animal-derived setting agents the way some store-bought gravies and seasoning blends do. That means the rich, savory juices you ladle over everything at the end are completely clean and naturally thickened by the long, low cook time alone. Turmeric and ginger give the rub a warm, earthy depth that plays beautifully against the sweetness of carrots and parsnips, while fresh thyme and rosemary perfume the whole pot as it cooks. Searing the roast first in coconut oil builds a deep brown crust that adds serious flavor before the slow cooker even turns on — a step that's absolutely worth the extra pan. After eight hours on low, the beef shreds effortlessly and the vegetables are meltingly tender, soaking up every bit of that herb-laced braising liquid. Finish with a scatter of fresh parsley and you've got a showstopper meal that practically made itself.

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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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