Walnut Free Crockpot Herb & Root Vegetable Pot Roast
Slow-cooked comfort doesn't get much more satisfying than a deeply savory pot roast that practically falls apart at the touch of a fork. The chuck roast gets rubbed with turmeric and ginger before a proper sear in coconut oil, building a rich, caramelized crust that gives the braising liquid incredible depth. Carrots, parsnips, and turnips soak up every bit of that herby bone broth as everything cooks low and slow for eight hours, turning tender and sweet in the best possible way. Apple cider vinegar and coconut aminos round out the braising liquid with a subtle brightness and umami that makes the whole dish taste like it took far more effort than it did. Every single ingredient here is straightforward and tree-nut-free by nature ā no hidden additives, no nut-based thickeners, just clean, whole-food cooking from start to finish. A scatter of fresh parsley at the end lifts the whole bowl and makes it feel genuinely special. This is the kind of meal you set up in the morning and come home to like a reward.
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Learn more āIngredients
6 servings
For the roast
- 3 lb bone-in or boneless beef chuck roast
- 1 Ā½ tsp fine sea salt
- 1 tsp ground turmeric
- Ā½ 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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