Citrus Free Crockpot Garlic Herb Pot Roast
Slow-cooked comfort food doesn't get much better than a fork-tender chuck roast surrounded by sweet potatoes, parsnips, and carrots, all bathed in deeply savory braising juices. The seasoning blend of turmeric and ginger gives the beef a warm, earthy backbone before it even hits the slow cooker, and searing it first builds a gorgeous crust that pays off in every bite. For anyone navigating a citrus-free lifestyle, pot roast recipes can be tricky — many call for orange juice or lemon zest to brighten the braise — but this one gets its depth and subtle tang from pomegranate juice and apple cider vinegar instead. The result is rich and complex without a drop of citrus anywhere in the pot. Coconut aminos and additive-free bone broth round out the braising liquid, keeping everything clean and ingredient-transparent. Fresh thyme, rosemary, and parsley tucked in among the vegetables perfume the whole dish as it slow-cooks, so your kitchen smells incredible by the time dinner rolls around. Serve it straight from the slow cooker in shallow bowls with a scatter of fresh parsley, and don't be surprised when everyone asks for seconds.
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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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