Cashew 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, hands-off comfort. The chuck roast gets rubbed with turmeric and ginger before a proper sear, building a rich, golden crust that sets the tone for everything that follows. Carrots, parsnips, and sweet potatoes soak up the braising liquid — a surprisingly complex blend of pomegranate juice, apple cider vinegar, bone broth, and coconut aminos — turning buttery soft over eight hours on low. That braising liquid is worth noting: every component is straightforward and whole-food-based, so there's no need to scrutinize labels for hidden nut-based additives or fillers. The smashed garlic and fresh herb sprigs tucked among the vegetables perfume the entire dish as it cooks, making your kitchen smell incredible long before dinner is ready. Once the beef hits 195°F and shreds effortlessly with two forks, you stir it back into those glossy, savory juices and ladle the whole thing into bowls. A handful of fresh parsley scattered on top is the only finishing touch this already stunning one-pot meal needs.
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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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