Low Sodium Garlic Herb Pot Roast

Total time3 hr 50 min

Prep time20 min

Cook time3 hr 30 min

This braise builds its flavor the old-fashioned way: a hard sear on the chuck roast locks in a deep brown crust, then smashed garlic, onion, carrots, and celery soften right in the same pot to soak up all those browned bits. A spoonful of tomato paste caramelizes against the bottom of the Dutch oven before beef bone broth and a splash of apple cider vinegar turn everything into a rich, savory braising liquid. Fresh thyme, rosemary, and bay leaves infuse the meat as it slowly turns fork-tender over a couple of hours in a low oven, and baby potatoes go in near the end to soak up all that flavor. By the time it's done, the roast pulls apart easily and the vegetables are silky and deeply flavored from the broth alone. A scatter of fresh parsley at the end brightens the whole bowl. It's a comforting, from-scratch dinner that fits perfectly into an added salt–free routine, no flavor sacrificed.

About Fig

Fig 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

3 lb beef chuck roast
1 ½ tsp kosher salt
Morton Salt Substitute - 3.125 Oz MySALT The Original Salt Substitute
See all
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
½ tsp black pepper
2 tbsp olive oil
6 cloves garlic, smashed and peeled
1 medium yellow onion, roughly chopped
3 medium carrots, cut into 2-inch pieces
3 stalks celery, cut into 2-inch pieces
2 tbsp tomato paste
2 cups beef bone broth
1 tbsp apple cider vinegar
4 sprigs fresh thyme
2 sprigs fresh rosemary
2 dried bay leaves
1 lb baby potatoes, halved

For serving

2 tbsp fresh flat-leaf parsley, chopped (optional)

Instructions

1
Preheat the oven to 325°F (165°C). Pat the chuck roast thoroughly dry with paper towels, then season all over with the salt and black pepper.
2
Heat the olive oil in a large Dutch oven over medium-high heat until shimmering. Add the roast and sear, undisturbed, for 4–5 minutes per side until a deep brown crust forms on all surfaces. Transfer the roast to a plate.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!