Slow-cooked pot roast is the kind of meal that makes the whole house smell incredible, and this version delivers serious depth of flavor without relying on any cured meats, processed broths, or packaged seasoning blends that so often sneak in unwanted additives. The spice rub — sea salt, turmeric, and ginger — gives the beef a warm, golden crust after a proper sear, and from there the slow cooker does all the heavy lifting. Smashed garlic, sweet potatoes, parsnips, and carrots soak up a braising liquid built from 100% pomegranate juice, apple cider vinegar, additive-free bone broth, and coconut aminos, creating a rich, slightly tangy sauce that tastes like it took far more effort than it did. Fresh thyme, rosemary, and parsley tucked in among the vegetables round everything out with herby brightness. After eight hours on low, the chuck roast shreds into tender, juicy chunks that collapse at the touch of a fork — exactly what a good braise should do. It's a genuinely satisfying one-pot dinner that works beautifully for anyone navigating processed-meat concerns or trying to keep their plate clean and whole-ingredient from start to finish.
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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.
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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