Rice Free Crockpot Herb & Root Vegetable Pot Roast

Total time8 hr 35 min

Prep time20 min

Cook time15 min

4.9

(12)

Rice Free Crockpot Herb & Root Vegetable Pot Roast

Slow-cooked comfort food doesn't get much more satisfying than a deeply savory pot roast that practically falls apart at the touch of a fork. This one leans on a fragrant rub of turmeric and ginger to build warm, earthy flavor before the roast even hits the slow cooker, and a quick sear in coconut oil locks in a gorgeous brown crust that makes the finished dish look and taste like serious effort. Carrots, parsnips, and turnips soak up the braising liquid as everything cooks low and slow for eight hours, turning tender and rich without a grain of rice or starchy filler in sight. The braising liquid itself — bone broth, apple cider vinegar, and coconut aminos — is the kind of deeply savory base that makes you want to ladle extra over every bite. For anyone navigating a grain-free lifestyle, this is the kind of hearty, filling meal that proves you are not missing a thing. Fresh parsley scattered over the top at the end adds a bright pop of color and flavor that pulls the whole bowl together beautifully.

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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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