Chestnut 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, golden crust that sets the flavor foundation for everything that follows. Carrots, parsnips, and sweet potatoes soak up a braising liquid made from pomegranate juice, apple cider vinegar, bone broth, and coconut aminos — a combination that sounds unexpected but produces a savory, slightly tangy depth that tastes like you spent all day in the kitchen. Fresh thyme, rosemary, and parsley tucked in among the vegetables round out the aroma in the best possible way. Because every ingredient here is straightforward and whole-food based, there's no need to scrutinize labels for hidden additives or worry about cross-contact with tree nuts — the ingredient list is clean and transparent from start to finish. After eight hours on low, the beef shreds effortlessly and drinks up all those braising juices, making every bite as flavorful as the last. Serve it straight from the slow cooker into shallow bowls with a scatter of fresh parsley, and dinner is genuinely 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 →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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!