Nitrate & Nitrite Free Crockpot Herb & Root Vegetable Pot Roast

Total time8 hr 35 min

Prep time20 min

Cook time15 min

4.9

(12)

Nitrate & Nitrite 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 savory liquid. This one gets its depth from a turmeric-and-ginger spice rub, a quick hard sear in coconut oil, and a long, low cook with fresh thyme, rosemary, and bay leaves — no shortcuts, no fillers. The braising liquid is built from bone broth, apple cider vinegar, and coconut aminos, which means every drop of those rich cooking juices is completely clean and free of the cured-meat additives that sneak into so many store-bought shortcuts and seasoning packets. Carrots, parsnips, and turnips soak up all of that herby, savory goodness as they cook down alongside the roast, turning tender and deeply flavorful by the time the lid comes off. Because the ingredient list is so intentional — whole vegetables, real herbs, and a broth-based liquid — there's nothing hidden to second-guess. Just pull it apart, ladle those gorgeous juices over the top, and finish with a handful of fresh parsley if you're feeling fancy. It's the kind of meal that makes the whole house smell incredible and tastes like you spent far more effort than you actually did.

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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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