Citric Acid Free Paleo Crockpot Pot Roast with Root Vegetables

Few things hit harder on a cold evening than a slow-cooked chuck roast that's been braising all day in a rich, herb-scented broth. The magic here is in the layering — a deeply seared crust from a hot skillet, a pile of hearty root vegetables, and a braising liquid built from coconut aminos, tomato paste, and beef bone broth that slowly transforms into something genuinely spectacular. For anyone navigating citric acid sensitivities, this kind of recipe is a relief, because so many store-bought gravies, broths, and seasoning packets sneak it in as a preservative or flavor enhancer — here, every ingredient is straightforward and easy to verify. The vegetables — carrots, parsnips, and turnips — soak up all that savory liquid over eight hours and come out tender without turning to mush. Arrowroot starch steps in at the end to thicken the pan sauce into a glossy, spoonable gravy that ties the whole dish together without any cornstarch or additives. Fresh rosemary, thyme, and a handful of parsley at the finish keep the flavors bright against all that richness. It's the kind of meal that looks like you spent all day in the kitchen, even though your slow cooker did most of the work.

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 →