AIP Friendly Crockpot Garlic Herb Pot Roast
Few things hit harder on a cold evening than a slow-cooked chuck roast that practically falls apart when you look at it. This one braises low and slow for eight hours, so by dinnertime the beef is deeply tender, the sweet potatoes and parsnips are silky, and the whole kitchen smells like garlic, rosemary, and thyme. The braising liquid is where this recipe really earns its keep — pomegranate juice, bone broth, coconut aminos, and a splash of apple cider vinegar create a rich, savory-sweet sauce with zero nightshades, grains, or seed-based spices in sight. Turmeric and ginger do the heavy lifting on seasoning, keeping every bite warming and complex while staying fully within autoimmune protocol guidelines. Searing the roast first in coconut oil builds that gorgeous brown crust that makes the finished dish look and taste like something from a proper Sunday table, not a restricted diet plan. Everything goes into the slow cooker in layers, so the hands-on time is minimal and the payoff is enormous. Serves six, which means leftovers — and the braising juices only get better the next day.
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Learn more →Ingredients
6 servings
For the roast
- 3 lb beef chuck roast
- 1 ½ tsp fine sea salt
- 1 tsp ground turmeric
- ½ tsp ground ginger
- 2 tbsp coconut oil
- 6 cloves garlic, smashed and peeled
- 1 medium yellow onion, cut into 8 wedges
- 3 medium carrots, cut into 2-inch pieces
- 2 medium parsnips, peeled and cut into 2-inch pieces
- 1 lb sweet potatoes, peeled and cut into 2-inch chunks
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 4 sprigs fresh parsley, plus more for serving
For the braising liquid
- ½ cup pomegranate juice (100% juice, no added sugar)
- 2 tbsp apple cider vinegar
- 1 ½ cups bone broth (homemade or additive-free, no pepper)
- 1 tbsp coconut aminos
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Instructions
- 1
Pat the chuck roast completely 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 12-inch skillet over medium-high heat until shimmering. Add the roast and sear undisturbed for 4–5 minutes per side, until a deep brown crust forms and the meat releases easily from the pan. Transfer the seared roast to the slow cooker insert.
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