Pecan Free Crockpot Garlic Herb Pot Roast
Few things beat coming home to a slow cooker that has been doing all the work for you, and this garlic herb pot roast delivers exactly that kind of deep, satisfying comfort. A chuck roast gets rubbed with sea salt, turmeric, and ginger before being seared until a serious brown crust forms — that step alone builds a layer of flavor that carries through every bite. Smashed garlic, onion wedges, carrots, parsnips, and sweet potatoes pile in around the meat, and a braising liquid made from pomegranate juice, apple cider vinegar, bone broth, and coconut aminos gives the whole pot a subtle sweet-savory depth that feels anything but ordinary. Fresh thyme, rosemary, and parsley sprigs tucked among the vegetables round out the aroma as everything slowly braises together over eight hours. The result is fork-tender beef that practically falls apart on its own, surrounded by vegetables that have soaked up every bit of those rich, herby juices. Because the ingredient list is built entirely from whole, straightforward pantry staples, there's no need to scrutinize labels for hidden nut-based additives or cross-contamination concerns. Serve it straight from the slow cooker into shallow bowls with a scatter of fresh parsley, 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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