Slow Cooker Anti-Inflammatory Pot Roast with Fall Vegetables: A Hearty, Immune-Boosting Recipe for Cold Weather
There’s nothing quite as comforting as a warm, nourishing pot roast simmering away in the slow cooker. But this isn’t just any pot roast; it’s crafted with powerful anti-inflammatory ingredients and nutrient-dense fall vegetables that offer both delicious flavor and a boost to your wellness.
Health Benefits of Anti-Inflammatory Spices
This pot roast recipe is infused with turmeric, ginger, and cinnamon—three powerhouse spices with proven anti-inflammatory properties. Here’s how each one supports your health:
- Turmeric: Known for its active compound, curcumin, turmeric has been shown to reduce inflammation and promote joint health. Including it in meals can help ease chronic inflammation, which is linked to conditions such as arthritis and heart disease.
- Ginger: This aromatic root not only adds a gentle warmth to the dish but also supports digestion, immune health, and helps reduce oxidative stress.
- Cinnamon: A favorite fall spice, cinnamon offers natural sweetness and supports blood sugar regulation, making it ideal for those aiming to balance energy levels.
Together, these spices give the pot roast a rich depth of flavor while adding a gentle warming effect that’s perfect for fall and winter meals.
Nutrient-Dense Fall Vegetables
In this recipe, we’ve paired the roast with a medley of nutrient-packed, fiber-rich vegetables like butternut squash, sweet potato, parsnips, and Brussels sprouts. These seasonal vegetables are low on the glycemic index and provide essential vitamins, minerals, and antioxidants.
- Carrots and Parsnips: Both carrots and parsnips are high in vitamin C and potassium, which help support immunity and electrolyte balance.
- Butternut Squash: A fall favorite, butternut squash is rich in vitamin A, crucial for immune health and eye function, and contains fiber to support a healthy gut.
- Sweet Potato: With its beta-carotene content, sweet potato is a fantastic source of vitamin A, and it also provides a steady release of energy, perfect for colder days when your body may crave more warmth and satiety.
- Brussels Sprouts: These cruciferous veggies bring fiber and antioxidants, supporting digestion and detoxification processes in the body.
A Bone Broth Base for Gut Health and Joint Support
The broth for this pot roast isn’t just a cooking liquid; it’s loaded with nutrients from bone broth. Bone broth offers collagen, which supports joint health, skin elasticity, and gut health. By using bone broth as the base, this pot roast becomes a restorative meal for both body and mind.
Cooking for Optimal Nutrition
Cooking this pot roast in a slow cooker over several hours allows the flavors to meld together, and the gentle, slow cooking preserves the nutrients in both the vegetables and the spices. The result is a melt-in-your-mouth pot roast that’s easy to digest and exceptionally flavorful.
Simple Tips for Serving
To serve, slice the pot roast and spoon the cooked vegetables and broth over the top. For an added burst of flavor, garnish with fresh parsley or cilantro, and a squeeze of lemon juice can brighten up the flavors and add a touch of vitamin C.
This slow cooker pot roast isn’t just a meal; it’s a nutrient-dense, anti-inflammatory dish that warms you from the inside out. Perfect for family dinners or meal prepping, it’s a wholesome addition to your weekly lineup, helping to reduce inflammation and boost immunity as the colder months set in. Enjoy the comforting aromas, the rich flavors, and the knowledge that each bite is supporting your wellness journey.
Slow Cooker Anti-Inflammatory Pot Roast with Fall Vegetables
Equipment
- slow cooker
- Large Skillet or Frying Pan
- Sharp Knife
- cutting board
- Wooden spoon or spatula
- Measuring Spoons and Cups
Ingredients
For the Pot Roast
- 3-4 pounds beef chuck roast
- 1 tablespoon extra virgin olive oil
- 1 large onion chopped
- 3 cloves garlic minced
- 2 tablespoons fresh ginger minced
- 1 tablespoon ground turmeric
- 1 teaspoon ground cumin
- 1 teaspoon ground cinnamon
- 1/2 teaspoon black pepper
- 1 teaspoon sea salt
- 1 tablespoon apple cider vinegar
- 2 cups bone broth beef or chicken
- 1 cup water
- 2 tablespoons tomato paste
- 1-2 bay leaves
For the Fall Vegetables
- 2 large carrots peeled and cut into chunks
- 2 parsnips peeled and cut into chunks
- 1 small butternut squash peeled, seeded, and cubed
- 1 sweet potato peeled and cubed
- 1 cup Brussels sprouts halved
- 1/2 teaspoon ground cinnamon
- 1/4 teaspoon ground nutmeg
- 1/4 teaspoon ground turmeric optional
- Sea salt and black pepper to taste
Instructions
Prepare the Pot Roast
- Season the beef chuck roast with salt, pepper, ground turmeric, cumin, and cinnamon.
- In a large skillet, heat the olive oil over medium-high heat. Sear the pot roast on all sides until browned, about 4-5 minutes per side.
- Transfer the seared pot roast to the slow cooker.
Prepare the Flavor Base
- In the same skillet, add the chopped onion, minced garlic, and ginger. Sauté until the onions are translucent, about 3-4 minutes.
- Stir in the tomato paste and apple cider vinegar, scraping up any browned bits from the bottom of the pan.
- Pour in the bone broth and water, stirring to combine.
- Pour the mixture over the pot roast in the slow cooker.
Add the Vegetables
- Add the carrots, parsnips, butternut squash, sweet potato, and Brussels sprouts around the pot roast in the slow cooker.
- Sprinkle the vegetables with cinnamon, nutmeg, turmeric (optional), salt, and pepper.
- Add the bay leaves.
Slow Cook
- Cover the slow cooker and cook on low for 8-10 hours, or on high for 5-6 hours, until the meat is tender and the vegetables are cooked through.
Serve
- Remove the bay leaves before serving.
- Slice the pot roast and serve with the cooked fall vegetables, spooning the flavorful broth over the top.
Optional Garnish
- Fresh parsley or cilantro, chopped
- A squeeze of fresh lemon juice (to brighten the flavors
