Few things beat coming home to a slow cooker full of tender, fall-apart beef surrounded by sweet potatoes, carrots, and parsnips — and this recipe delivers exactly that kind of deeply satisfying comfort. The chuck roast gets a rub of turmeric and ginger before a hard sear in coconut oil, building a rich, caramelized crust that sets the flavor foundation for everything that follows. Pomegranate juice and apple cider vinegar bring a subtle brightness to the braising liquid, while bone broth and coconut aminos round it out into something genuinely complex and savory. Fresh thyme, rosemary, and parsley tucked in among the vegetables perfume the whole pot as it cooks low and slow for eight hours. Every single ingredient here is naturally free of stimulants — no coffee, no tea, no chocolate, no hidden additives — so you can dig in without a second thought. The result is fork-tender beef coated in glossy, herb-scented juices with soft, sweet vegetables that have soaked up every bit of that braising magic. Ladle it into shallow bowls, scatter on a little fresh parsley, and dinner is done.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
