Gluten Free Crockpot Herb & Root Vegetable Pot Roast

Total time8 hr 35 min

Prep time20 min

Cook time15 min

4.9

(12)

Gluten Free Crockpot Herb & Root Vegetable Pot Roast

Few things hit harder on a cold evening than a slow-cooked chuck roast that's been braising all day in fragrant herbs and rich bone broth. The rub of turmeric and ginger gives the beef a warm, golden crust after searing, and that depth of flavor carries all the way through to the tender, pull-apart finish. Carrots, parsnips, and turnips soak up the braising liquid alongside coconut aminos and apple cider vinegar, creating a savory, slightly tangy sauce that tastes like it took serious effort — even though the slow cooker does most of the work. Every single ingredient here is naturally free of gluten, so there's no need to hunt down specialty swaps or scrutinize labels on sauces and seasonings. The bone broth base keeps things hearty and nourishing, while the fresh thyme and rosemary make the whole kitchen smell incredible by the time dinner rolls around. A scatter of flat-leaf parsley at the end brightens everything up and makes the finished dish 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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