Rice Free Crockpot Garlic Herb Pot Roast
Slow-cooked comfort food doesn't get much more satisfying than a fork-tender chuck roast surrounded by sweet potatoes, carrots, and parsnips, all bathed in a deeply savory braising liquid. The seasoning blend of turmeric and ginger gives the beef a warm, aromatic crust before it even hits the slow cooker, and searing it first locks in a richness that makes the final dish taste like it came from a serious kitchen. Pomegranate juice and apple cider vinegar bring a subtle brightness to the bone broth base, balancing the richness of the beef without overpowering it. Coconut aminos round out the umami depth, so every spoonful of braising liquid is worth soaking up. The whole thing is built entirely around whole-food ingredients — no grains, no fillers, no starchy thickeners — which makes it a genuinely easy fit for anyone avoiding rice or grain-based sides. After eight hours on low, the collagen breaks down completely and the roast pulls apart into tender, juicy chunks that coat themselves in the pan juices. Finish with a handful of fresh parsley and serve straight from the slow cooker for a meal that feels effortless but tastes like you spent all day on it.
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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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