Gut Friendly Crockpot Garlic Herb Pot Roast
Few things are as deeply satisfying as a slow-cooked pot roast that fills the whole house with the scent of garlic, rosemary, and thyme from morning until dinnertime. This version is built around a well-marbled chuck roast that braises low and slow until the collagen fully breaks down, giving you pull-apart beef that practically melts into its own rich, herb-scented juices. The braising liquid is where this recipe really earns its keep — pomegranate juice, apple cider vinegar, additive-free bone broth, and coconut aminos create a deeply savory base that supports digestion without relying on anything processed or hard to source. Turmeric and ginger in the spice rub add warmth and a subtle earthiness, and they pair beautifully with the natural sweetness of the carrots, parsnips, and sweet potatoes nestled around the roast. Searing the meat first in coconut oil builds a caramelized crust that locks in flavor before the slow cooker does its quiet, effortless work over eight hours. Everything here is straightforward and whole — no mystery additives, no canned soups, no shortcuts that compromise the ingredient list. Serve it straight from the pot in shallow bowls with a scatter of fresh parsley, and it feels like the kind of meal that genuinely takes care of you.
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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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