Hazelnut Free Crockpot Herb & Root Vegetable Pot Roast

Total time8 hr 35 min

Prep time20 min

Cook time15 min

4.9

(12)

Hazelnut Free Crockpot Herb & Root Vegetable Pot Roast

Few things beat walking into a house that smells like a slow-cooked roast has been quietly doing its thing all day. This one layers turmeric and ginger into the spice rub, giving the beef a warmth and depth that goes well beyond the usual salt-and-pepper approach. Carrots, parsnips, and turnips soak up the braising liquid as they cook, turning buttery-soft and deeply savory by the time everything is done. The braising liquid itself — built from bone broth, apple cider vinegar, and coconut aminos — keeps things rich without relying on any wine, cream, or processed sauces that might sneak in unwanted ingredients. Tree nut concerns are genuinely common with packaged broths, spice blends, and condiments, but every component here is straightforward and easy to source clean. A quick sear before the slow cooker does its work builds that gorgeous crust and locks in flavor, so the final result tastes like it came from a restaurant kitchen, not a weeknight shortcut. Finish with a scatter of fresh parsley and ladle those braising juices generously — they are absolutely the best part.

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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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