Oats Free Crockpot Herb & Root Vegetable Pot Roast

Total time8 hr 35 min

Prep time20 min

Cook time15 min

4.9

(12)

Oats Free Crockpot Herb & Root Vegetable Pot Roast

Slow-cooked comfort food doesn't get much more satisfying than a fall-apart chuck roast surrounded by tender root vegetables and fragrant herbs. The roast gets rubbed with turmeric and ginger before being seared in coconut oil, building a deep, golden crust that locks in serious flavor before the slow cooker even turns on. Carrots, parsnips, and turnips soak up a braising liquid made from bone broth, apple cider vinegar, and coconut aminos — no grains, no fillers, nothing that doesn't belong. For anyone navigating a diet that cuts out oats and grain-based thickeners, this kind of recipe is a genuine relief, because the braising juices reduce naturally into a rich, savory broth without any added starch or flour. After eight hours on low, the beef shreds effortlessly and the vegetables are meltingly soft, making it one of those meals that feels like it took way more effort than it did. A scatter of fresh parsley at the end brightens everything up and makes it look as good as it tastes.

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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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