Chicken Free Crockpot Garlic Herb Pot Roast

Total time8 hr 20 min

Prep time20 min

Cook time8 hr

Chicken Free Crockpot Garlic Herb Pot Roast

A slow cooker full of tender beef, sweet root vegetables, and fragrant herbs is one of the most satisfying things you can come home to, and this pot roast delivers exactly that kind of deep, comforting reward. The chuck roast gets a rub of turmeric and ginger before being seared to a serious crust, which locks in flavor before the slow cooker does its long, gentle work. Carrots, parsnips, and sweet potatoes soak up a braising liquid built from pomegranate juice, bone broth, apple cider vinegar, and coconut aminos — it sounds unexpected, but the result is rich, slightly tangy, and absolutely savory. Smashed garlic and wedges of yellow onion go in golden and come out meltingly soft, perfuming every bite. Fresh thyme, rosemary, and parsley tucked among the vegetables round out the whole pot with an herby brightness that keeps the dish from feeling heavy. Everything here is straightforward beef and produce, so there's no need to scan labels for hidden poultry-based broths or additives — just use an additive-free bone broth as the recipe calls for and you're set. After eight hours on low, the roast pulls apart with almost no effort, and ladled into shallow bowls with a scatter of fresh parsley, it looks and tastes like something that took far more work than it did.

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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
Spectrum Culinary Organic Refined Coconut Oil 14 Fl. Oz.Spectrum Culinary Organic Unrefined Virgin Coconut Oil Carrington Farms Cooking Oil Organic Coconut Oil Unflavored - 16 Fl. Oz.Nutiva Nurture Vitality Coconut Oil Virgin - 23 Fl. Oz.Nutiva Organic Virgin Coconut Oil, 14 fl oz
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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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