AIP Friendly Crockpot Italian Beef
Slow-braised chuck roast is one of those deeply satisfying meals that feels indulgent even when every single ingredient is completely on-plan. This version layers onion, garlic, carrots, and zucchini beneath a well-seared roast, then lets bone broth, apple cider vinegar, and coconut aminos do the heavy lifting over eight hours of low, slow heat. The result is fall-apart beef swimming in a rich, savory jus that tastes like it took far more effort than it actually did. Oregano, basil, thyme, turmeric, and ginger bring that classic Italian-inspired warmth without any of the nightshades or seed-based spices that can make this style of cooking tricky to navigate. Searing the roast first is the one step worth not skipping — that deep brown crust is what gives the braising liquid its incredible depth. It makes six generous servings, so it's a smart choice for meal prep or feeding a crowd without spending the whole day in the kitchen. Finish with a scatter of fresh parsley and serve straight from the slow cooker for a weeknight dinner that genuinely delivers.
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Learn more →Ingredients
6 servings
For the beef
- 3 lb beef chuck roast
- 1 tsp fine sea salt, plus more to taste
- 1 tbsp olive oil
For the braise
- 1 medium yellow onion, thinly sliced
- 6 cloves garlic, smashed
- 2 medium carrots, cut into ½-inch rounds
- 1 medium zucchini, cut into ½-inch half-moons
- 2 cups bone broth
- 2 tbsp apple cider vinegar
- 1 tbsp coconut aminos
- 1 tsp dried oregano
- 1 tsp dried basil
- 1 tsp dried thyme
- ½ tsp ground turmeric
- ¼ tsp ground ginger
- 2 bay leaves
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Pat the chuck roast dry with paper towels and season all over with 1 tsp fine sea salt. Heat 1 tbsp olive oil in a 12-inch 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. Transfer the seared roast to a 6-quart slow cooker.
- 2
Add the sliced onion and smashed garlic to the same skillet over medium heat and cook, stirring occasionally, until softened and translucent, about 4–5 minutes. Scrape the onion, garlic, and any browned bits into the slow cooker.
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