Citric Acid Free Crockpot Garlic Herb Pot Roast
Slow-cooked pot roast is the kind of meal that makes the whole house smell incredible, and this version delivers deep, savory comfort without any of the hidden additives that make store-bought broths and sauces so tricky to navigate. The chuck roast gets rubbed with sea salt, turmeric, and ginger before a proper sear in coconut oil, building a rich crust that pays off in every bite. Carrots, parsnips, and sweet potatoes nestle around the meat alongside fresh thyme, rosemary, and parsley, so the vegetables soak up every bit of flavor as they cook low and slow. The braising liquid is where this recipe really shines — pomegranate juice, apple cider vinegar, additive-free bone broth, and coconut aminos come together for a savory-sweet depth that feels anything but restricted. Avoiding citric acid means scrutinizing labels on nearly every packaged ingredient, which is why using 100% pomegranate juice and homemade or clearly clean bone broth matters so much here. After eight hours on low, the roast pulls apart effortlessly into tender, juice-soaked chunks that you'll want to ladle generously into a bowl. It's hearty, nourishing, and genuinely satisfying — the kind of dinner that earns a permanent spot in the rotation.
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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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