Almond Free Crockpot Garlic Herb Pot Roast
Few things beat coming home to a slow cooker full of fall-apart beef and tender root vegetables, and this garlic herb pot roast delivers exactly that kind of deeply satisfying comfort. The chuck roast gets rubbed with turmeric and ginger before a hard sear in coconut oil, building a rich, golden crust that locks in flavor before the slow cooker does its magic. Carrots, parsnips, and sweet potatoes nestle around the meat alongside fresh thyme, rosemary, and parsley, turning the whole pot into a one-stop meal. The braising liquid is where things get genuinely interesting — pomegranate juice and apple cider vinegar bring a subtle brightness that balances the savory bone broth and coconut aminos without tasting the least bit sweet or sharp. Tree nut concerns are a non-issue here since every ingredient is straightforward and easy to verify, with no nut-based oils, flours, or sauces anywhere in the recipe. After eight hours on low, the beef shreds effortlessly and soaks up all those herby, tangy juices. Ladle it into a shallow bowl, hit it with a little fresh parsley, and dinner is genuinely done.
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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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