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Slow Cooker Anti-Inflammatory Pot Roast with Fall Vegetables

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This Slow Cooker Anti-Inflammatory Pot Roast with Fall Vegetables is a cozy, nutrient-dense recipe perfect for colder months. Featuring anti-inflammatory spices like turmeric, ginger, and cinnamon, along with seasonal vegetables like butternut squash, sweet potato, and Brussels sprouts, this dish supports immune health and reduces inflammation. Simmered in a collagen-rich bone broth, it’s a gut-friendly meal that brings warmth and comfort with every bite. Perfect for family dinners or meal prep, this easy, slow-cooked pot roast combines flavor and wellness in one hearty dish.
Prep Time:25 minutes
Cook Time:8 hours
Total Time:8 hours

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

Video

Notes

Nutritional Information:
Calories: 512
Fat: 16g
Carbohydrates: 28g
Protein: 65g
Course: Main Course
Cuisine: American
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Servings: 6
Calories: 512kcal