Wheat Free Crockpot Garlic Herb Pot Roast
Few things hit harder on a cold evening than a slow-cooked pot roast that's been quietly doing its thing all day, and this one delivers in a big way. The chuck roast gets rubbed with turmeric and ginger before a proper sear, building a deep, caramelized crust that makes the whole dish taste like it came from a serious kitchen. Carrots, parsnips, and sweet potatoes soak up a braising liquid made from pomegranate juice, apple cider vinegar, bone broth, and coconut aminos — a combination that's rich, slightly tangy, and completely free of wheat-containing additives. Every ingredient here is naturally grain-free, so there's no need to swap anything out or second-guess a label. The slow cooker does the heavy lifting over eight hours, breaking down the collagen in the chuck until the beef pulls apart effortlessly into tender, juice-soaked chunks. Fresh thyme, rosemary, and parsley tucked in among the vegetables add a herby brightness that keeps the whole bowl from feeling heavy. It's the kind of deeply satisfying, one-pot meal that makes you wonder why you'd ever order takeout.
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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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