Nutmeg Free Crockpot Herb & Root Vegetable Pot Roast

Total time8 hr 35 min

Prep time20 min

Cook time15 min

4.9

(12)

Nutmeg Free Crockpot Herb & Root Vegetable Pot Roast

Slow-cooked comfort food doesn't get much more satisfying than a fork-tender chuck roast surrounded by sweet carrots, earthy parsnips, and hearty turnips, all bathed in savory braising juices. The seasoning here leans on turmeric and ginger instead of the warm spice blends that so often sneak nutmeg into the mix, so you get bold, aromatic depth without any concern. Searing the roast first in coconut oil builds a gorgeous crust that keeps the meat rich and flavorful through the long, slow cook. Bone broth, apple cider vinegar, and coconut aminos form a braising liquid that is surprisingly complex — tangy, savory, and deeply satisfying. Fresh thyme, rosemary, and bay leaves do the heavy lifting on the herbal side, filling your kitchen with the kind of smell that makes everyone wander in asking when dinner is ready. After eight hours on low, the beef shreds effortlessly and the root vegetables soak up every bit of that fragrant liquid. A scatter of fresh parsley at the end brightens the whole dish and makes it look as good as it tastes.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!