Peanut Free Crockpot Garlic Herb Pot Roast
Few things beat coming home to a pot roast that's been quietly doing all the work while you went about your day. This slow-cooked chuck roast gets a fragrant rub of turmeric and ginger before it's seared to a deep, caramelous crust, then nestled into the crockpot with carrots, parsnips, sweet potatoes, and a braising liquid built from pomegranate juice, bone broth, and coconut aminos. That combination sounds unexpected, but it produces a rich, slightly tangy sauce that soaks into every bite of fall-apart beef. Fresh thyme, rosemary, and parsley sprigs tucked among the vegetables round out the aroma in the best possible way. For anyone navigating nut-free cooking, this recipe is genuinely stress-free — every ingredient is straightforward, and there's no relying on packaged sauces or seasoning blends that might carry hidden cross-contact risks. After eight hours on low, the roast shreds effortlessly and gets stirred right back into those glossy braising juices, so nothing goes to waste. Ladle it into shallow bowls, scatter on a little fresh parsley, and 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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