Sesame Free Crockpot Garlic Herb Pot Roast
Few things beat coming home to a slow cooker full of tender, fall-apart beef surrounded by sweet potatoes, parsnips, and carrots — and this recipe delivers exactly that kind of deeply satisfying comfort. The chuck roast gets rubbed with turmeric and ginger before a proper sear, building a rich, golden crust that pays off in every bite after eight hours on low. A braising liquid made from pomegranate juice, apple cider vinegar, bone broth, and coconut aminos keeps things completely free of soy sauce and any sesame-based ingredients, which can sneak into pot roast recipes more often than you'd expect. Coconut aminos does the heavy lifting here, adding that savory depth without any of the cross-contamination concerns that come with conventional soy or sesame products. Fresh thyme, rosemary, and parsley tucked in among the vegetables perfume the whole dish as it cooks, so the flavor is layered and aromatic rather than one-note. By the time you pull the lid off, the beef shreds effortlessly and the vegetables have soaked up all those herby, tangy braising juices. It's the kind of meal that feels like serious effort but asks almost nothing of you once the slow cooker takes over.
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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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