Mushroom Free Crockpot Garlic Herb Pot Roast

Total time8 hr 20 min

Prep time20 min

Cook time8 hr

Mushroom Free Crockpot Garlic Herb Pot Roast

Slow-cooked comfort food doesn't get much more satisfying than a fork-tender chuck roast surrounded by sweet potatoes, carrots, and parsnips, all bathed in a deeply savory braising liquid. The seasoning blend of turmeric and ginger gives the beef a warm, earthy backbone, while smashed garlic and a trio of fresh herbs — thyme, rosemary, and parsley — perfume every bite. What makes this recipe especially clever is the braising liquid: pomegranate juice adds a subtle fruity depth, apple cider vinegar brightens the richness, and coconut aminos round everything out without any of the additives that can sneak into store-bought broths or sauces. Searing the roast first in coconut oil builds a gorgeous crust that keeps the meat juicy through the long, slow cook. Because every single ingredient here is straightforward and whole-food based, there's no need to scrutinize labels for hidden fungi-derived flavor enhancers or extracts — a real relief when you're cooking for someone who needs to avoid them. After eight hours on low, the collagen breaks down completely, leaving you with beef that pulls apart effortlessly and vegetables that have soaked up all that incredible braising juice. Ladle it into shallow bowls, hit it with a little fresh parsley, and dinner is genuinely done.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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
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
See all
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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!