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.
About FigFig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.
Learn more →6 servings
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.
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.
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!
(16k)
