Artificial Flavors Free Crockpot Garlic Herb Pot Roast
Few things hit harder on a cold evening than a slow-cooked pot roast that's been quietly doing its thing all day, and this one delivers in every way. The beef chuck gets rubbed with sea salt, turmeric, and ginger before a proper sear builds that deep, caramelized crust that makes all the difference in the final dish. Carrots, parsnips, and sweet potatoes soak up a braising liquid built from 100% pomegranate juice, apple cider vinegar, additive-free bone broth, and coconut aminos — every single ingredient chosen with intention, nothing synthetic in sight. Fresh thyme, rosemary, and parsley do all the heavy lifting on the flavor front, which means you're getting genuinely complex, herbaceous depth without a drop of artificial flavoring. That's actually harder to pull off than it sounds with a slow-cooker recipe, since so many store-bought broths, seasoning packets, and bottled sauces sneak in natural and artificial flavor additives — this one sidesteps all of that cleanly. After eight hours on low, the roast shreds into tender, juice-soaked chunks that practically melt against the soft vegetables. Ladle it into a shallow bowl, scatter some fresh parsley on top, and dinner is 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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