Begin by washing and chopping your vegetables: dice one cup each of white onions, carrots, celery, and slice one cup of white mushrooms. Mince one tablespoon of garlic for that aromatic flavor.

Place all the chopped vegetables, one beef chuck roast, one cup of beef broth, one cup of almond milk, and one cup of pomegranate juice into the slow cooker. Sprinkle in two teaspoons of salt, two teaspoons of dried parsley flakes, and one teaspoon of black pepper.

Give everything a good stir inside the slow cooker to ensure all the ingredients are well combined.

Cover the slow cooker and set it to cook on low for 8 hours or high for 4 hours.

Once cooked, carefully shred the beef in the slow cooker and mix it into the sauce. Serve over creamy mashed potatoes, vegetable noodles, or gluten-free pasta.