Hazelnut Free Crockpot Garlic Herb Pot Roast
Few things beat coming home to a slow cooker full of fall-apart beef and tender root vegetables, and this garlic herb pot roast delivers exactly that kind of deeply satisfying, no-fuss comfort. The chuck roast gets a rub of sea salt, turmeric, and ginger before a proper sear in coconut oil, building a rich, caramelized crust that sets the flavor foundation for everything that follows. Carrots, parsnips, and sweet potatoes soak up the braising liquid over eight hours, turning buttery-soft and fragrant with rosemary, thyme, and parsley. That braising liquid is genuinely special — pomegranate juice, apple cider vinegar, bone broth, and coconut aminos come together into something savory, slightly tangy, and just a little fruity in the best possible way. Tree nut allergies can make rich, slow-cooked dishes tricky when store-bought sauces and broths sneak in unexpected ingredients, but every component here is straightforward and easy to verify. Using an additive-free bone broth and 100% pomegranate juice keeps the ingredient list clean from start to finish. Serve it straight from the pot 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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