Walnut Free Crockpot Garlic Herb Pot Roast
Few things beat coming home to a slow cooker that has been doing all the heavy lifting while you went about your day. This hearty pot roast starts with a chuck roast rubbed in sea salt, turmeric, and ginger, then seared until a deep, caramelized crust forms before it ever hits the slow cooker — that step alone makes a huge difference in depth of flavor. Smashed garlic, onion wedges, carrots, parsnips, and sweet potatoes nestle around the meat, while fresh thyme, rosemary, and parsley perfume everything as it braises low and slow for eight hours. The braising liquid is where things get genuinely interesting: pomegranate juice, apple cider vinegar, bone broth, and coconut aminos create a savory-tangy base that reduces into something almost silky by the time the roast is fork-tender. Because every ingredient here is straightforward and whole, there's no need to scrutinize labels for hidden nut-based additives or shared-facility warnings — just clean, recognizable components from start to finish. Pull the beef into generous chunks, stir it back through those rich braising juices, and ladle everything into shallow bowls with a scatter of fresh parsley. It's the kind of deeply satisfying, hands-off dinner that makes the whole house smell incredible.
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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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