High Fructose Corn Syrup Free Crockpot Garlic Herb Pot Roast
Slow-cooked pot roast is one of those deeply satisfying meals that feels like a reward at the end of a long day, and this version delivers on every level. The chuck roast gets rubbed with sea salt, turmeric, and ginger before a proper sear builds a rich, caramelized crust that sets the tone for everything that follows. Carrots, parsnips, and sweet potatoes soak up the braising liquid as the roast slowly falls apart, turning the whole slow cooker into something that smells absolutely incredible by hour eight. The braising liquid is where this recipe really shines for anyone avoiding high fructose corn syrup — it's built from 100% pomegranate juice with no added sugar, additive-free bone broth, apple cider vinegar, and coconut aminos, so there's no need to scrutinize a single label for hidden sweeteners. Store-bought broths, sauces, and even some fruit juices are notorious for sneaking in unwanted additives, but every component here is clean and intentional. Fresh thyme, rosemary, and parsley round out the aromatics, giving the finished dish an herby depth that tastes like it took far more effort than it did. Pull it apart, ladle it over those tender vegetables, and finish with a handful of fresh parsley — dinner is done.
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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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