Carrageenan 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 a rub of sea salt, turmeric, and ginger before a proper sear in coconut oil, building a rich, caramelized crust that pays off in every bite. Carrots, parsnips, and sweet potatoes soak up a braising liquid made from pomegranate juice, apple cider vinegar, additive-free bone broth, and coconut aminos — layers of savory, tangy, and subtly sweet that develop beautifully over eight hours on low. For anyone navigating ingredient labels carefully, carrageenan tends to hide in processed broths, flavored juices, and condiments, so this recipe sidesteps the issue entirely by calling for 100% pomegranate juice, homemade or additive-free bone broth, and coconut aminos with no fillers. Fresh thyme, rosemary, and parsley do all the aromatic heavy lifting without any packaged seasoning blends that might sneak in unwanted additives. The result is a bowl of fork-tender beef and silky vegetables bathed in glossy, herb-scented juices — the kind of meal that tastes like it took far more effort than it actually did.
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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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