Seed Oil Free Crockpot Garlic Herb Pot Roast
Few things hit harder on a cold evening than a slow-cooked chuck roast that's been braising all day, and this one delivers deep, savory comfort with every bite. The beef turns fall-apart tender after a long, low cook, surrounded by sweet potatoes, carrots, and parsnips that soak up every bit of the braising liquid. That liquid is genuinely special — pomegranate juice, apple cider vinegar, additive-free bone broth, and coconut aminos come together into something rich and slightly tangy that you'll want to spoon over everything in the bowl. Cooking without seed oils can feel limiting when a recipe calls for searing, but coconut oil handles high heat beautifully and builds that deep brown crust on the roast before it ever hits the slow cooker. Every fat and liquid in this recipe is clean and intentional, so there's no need to scrutinize labels or worry about what's hiding in a store-bought broth or sauce packet. Turmeric and ginger in the spice rub add warmth and a subtle earthiness that plays perfectly against the fresh thyme, rosemary, and parsley tucked in among the vegetables. The result is a one-pot meal that feels like it took serious effort but mostly just asked you to be patient.
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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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