Pork Free Crockpot Garlic Herb Pot Roast
Slow-cooked beef chuck roast doesn't get more satisfying than this — a deeply savory, fall-apart pot roast built entirely around bold aromatics and a surprisingly complex braising liquid. The combination of pomegranate juice, apple cider vinegar, bone broth, and coconut aminos creates a rich, tangy base that keeps every bite of beef and vegetable incredibly moist and flavorful. Turmeric and ginger in the spice rub give the roast a warm, earthy depth that plays beautifully against the sweetness of the parsnips and sweet potatoes. Because the recipe relies on 100% beef chuck and a carefully chosen braising liquid, there's no need to scan labels for hidden pork-derived additives or worry about what's lurking in a store-bought seasoning packet. Searing the roast first in coconut oil builds a gorgeous crust that locks in flavor before the slow cooker does its long, gentle work over eight hours. By the time you lift the lid, the meat shreds effortlessly and the vegetables have soaked up all those herby, braised juices. Finished with a scatter of fresh parsley and ladled into shallow bowls, this is the kind of comforting, crowd-pleasing dinner that makes the whole house smell incredible.
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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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