Gut Friendly Crockpot Garlic Herb Pot Roast

Total time8 hr 20 min

Prep time20 min

Cook time8 hr

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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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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