Soy Free Crockpot Garlic Herb Pot Roast
Few things hit harder on a cold evening than a fork-tender pot roast that's been slowly braising all day, and this one delivers in every way. The chuck roast gets rubbed with turmeric and ginger before a hard sear builds a deep, caramelized crust that locks in serious flavor from the very start. Carrots, parsnips, and sweet potatoes soak up a braising liquid made from pomegranate juice, apple cider vinegar, bone broth, and coconut aminos — that last ingredient doing the savory, umami heavy lifting without a drop of soy in sight. Coconut aminos is the quiet hero here, giving you that rich, savory depth you'd expect from traditional soy-based sauces while keeping the whole dish completely free of soy. The slow cooker does the rest, breaking down the collagen in the chuck roast over eight hours until the beef pulls apart effortlessly and the vegetables are meltingly soft. Fresh thyme, rosemary, and parsley tucked in among the vegetables perfume the whole pot as it cooks, so your kitchen smells absolutely incredible by dinnertime. Ladle it into shallow bowls, scatter on a little extra parsley, and you've got a deeply satisfying, crowd-pleasing meal with zero compromises.
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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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