Macadamia Free Crockpot Garlic Herb Pot Roast
Few things beat coming home to a pot roast that has been quietly doing all the work while you go about your day. This slow-cooked chuck roast gets a warm, aromatic rub of turmeric and ginger before it's seared to a deep brown crust, building layers of flavor right from the start. Smashed garlic, sweet potatoes, parsnips, and carrots nestle around the beef in the slow cooker, and a braising liquid made with pomegranate juice, bone broth, and coconut aminos keeps everything impossibly tender and rich. After eight hours on low, the meat pulls apart with almost no effort, soaking up every drop of those savory-sweet juices. Because the ingredient list leans on whole vegetables, fresh herbs, and clean pantry staples, there's no need to scan labels for hidden nut-based additives or worry about cross-contact from specialty ingredients. Ladle it into shallow bowls, scatter on a little fresh parsley, and you've got a deeply satisfying, crowd-pleasing dinner that tastes like it took far more effort than it actually did.
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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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