Legume Free Crockpot Herb & Root Vegetable Pot Roast
Few things hit harder on a cold evening than a slow-cooked chuck roast that's been quietly doing its thing all day. This one gets a rub of turmeric and ginger before it's seared in coconut oil, building a deep, caramelized crust that locks in serious flavor before the crockpot even turns on. Carrots, parsnips, and turnips soak up a braising liquid made from bone broth, apple cider vinegar, and coconut aminos ā earthy, savory, and just a little tangy in the best way. After eight hours on low, the beef is fall-apart tender and the vegetables are silky and rich with all those herby juices. Because the whole dish is built around meat, root vegetables, and aromatics, there's no need to swap or skip anything to keep it free of beans, lentils, or legume-derived ingredients ā it's just naturally built that way. Finishing with a ladle of the braising liquid and a handful of fresh parsley pulls everything together into something that looks and tastes like you spent far more effort than you actually did.
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Learn more āIngredients
6 servings
For the roast
- 3 lb bone-in or boneless beef chuck roast
- 1 Ā½ tsp fine sea salt
- 1 tsp ground turmeric
- Ā½ 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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