Low FODMAP Crockpot Herb & Root Vegetable Pot Roast

Total time8 hr 35 min

Prep time20 min

Cook time15 min

Low FODMAP Crockpot Herb & Root Vegetable Pot Roast

This slow-cooked pot roast starts with a well-seared chuck roast rubbed in turmeric and ginger, then settles into the crockpot with hearty carrots, parsnips, and turnips for a full day of low, gentle cooking. A savory braising liquid built from bone broth, apple cider vinegar, and coconut aminos keeps everything deeply flavorful, while fresh thyme, rosemary, and bay leaves infuse the meat as it turns fork-tender over eight hours on low. By the time it's done, the roast pulls apart easily and the root vegetables have soaked up all that rich, herby broth. A scatter of fresh parsley at the end brightens the whole platter before serving. It's a comforting, low-effort dinner that fits neatly into a Low FODMAP kitchen without sacrificing any of that classic pot roast flavor.

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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
Morton Sea Salt Mediterranean Fine - 17.6 Oz Morton Fine Sea Salt Alessi Fine Sea Salt - 24 Oz Real Salt Sea Salt Fine - 26 Oz La Baleine Sea Salt Fine - 26.5 Oz
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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
Chef's tip
Swap it in for an equal amount of the oil or butter the recipe cooks with - do not add it on top of the existing fat.
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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