Turkey Free Crockpot Garlic Herb Pot Roast
Slow-cooked beef chuck roast doesn't need a single shortcut to be deeply satisfying, and this version proves it with every fork-tender bite. The roast gets a fragrant rub of turmeric and ginger before being seared in coconut oil until a serious brown crust forms — that step alone builds the kind of flavor most weeknight dinners only dream about. Smashed garlic, sweet onion, chunky carrots, parsnips, and sweet potatoes pile in around the meat, and a braising liquid of pomegranate juice, apple cider vinegar, bone broth, and coconut aminos does the slow, quiet work of turning everything impossibly rich and savory. Fresh thyme, rosemary, and parsley tucked among the vegetables make the whole kitchen smell like something your grandmother would have spent all day on — except your slow cooker handles the heavy lifting. Every ingredient here is straightforward and whole, so there's no need to scan labels for hidden poultry-based broths or additives; the recipe calls for additive-free bone broth and 100% pomegranate juice, keeping things clean from start to finish. Pull it apart with two forks, ladle it into shallow bowls with all those braising juices, and finish with a scatter of fresh parsley for a meal that feels genuinely special on any night of the week.
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 →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.
Want the full recipe?
Create a Fig account for step-by-step instructions, access to our full recipe library, and more!