Gelatin Free Crockpot Garlic Herb Pot Roast
A slow cooker full of tender, fall-apart beef surrounded by sweet potatoes, parsnips, and carrots is one of those meals that makes the whole house smell incredible all day long. The chuck roast gets a fragrant rub of turmeric and ginger before it's seared to a deep brown crust, building layers of flavor before it ever hits the slow cooker. Smashed garlic and golden onion wedges go in next, followed by a braising liquid made from pomegranate juice, bone broth, apple cider vinegar, and coconut aminos — no thickeners, no additives, nothing to second-guess. Many store-bought gravies and packet seasonings sneak in hidden setting agents, so building the braising liquid from scratch here keeps everything completely clean. After eight hours on low, the collagen in the chuck roast breaks down naturally, giving the juices a rich, silky body all on their own — no gelatin required. Fresh thyme, rosemary, and parsley tucked among the vegetables round out the flavor with a brightness that balances the deep, savory braise. Serve it straight from the pot in shallow bowls with a scatter of fresh parsley and let the juices do all the work.
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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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