Oats Free Crockpot Garlic Herb Pot Roast
Few things hit harder on a cold evening than a slow-cooked pot roast that's been quietly doing its thing all day, and this one delivers in every way. The chuck roast gets rubbed with turmeric and ginger before a proper sear in coconut oil, building a deep, caramelized crust that carries flavor all the way through the long braise. Carrots, parsnips, and sweet potatoes soak up the braising liquid — a genuinely clever mix of pomegranate juice, apple cider vinegar, bone broth, and coconut aminos — turning tender and rich without a single grain or filler in sight. That braising liquid is worth calling out: every component is naturally free of oats and oat derivatives, so there's no need to scrutinize labels or worry about hidden thickeners the way you might with a store-bought gravy or seasoning packet. After eight hours on low, the beef shreds into silky, pull-apart chunks that drink up all those herby, tangy juices. Fresh thyme, rosemary, and parsley tucked in among the vegetables give the whole pot a fragrant, almost rustic quality that makes it feel far more involved than it actually is. Ladle it into shallow bowls, scatter a little extra parsley on top, and dinner is genuinely 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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