Dairy Free Garlic Herb Pot Roast

Total time3 hr 50 min

Prep time20 min

Cook time3 hr 30 min

This hearty braise starts with a well-seared chuck roast, deeply browned on all sides before it settles into a bath of aromatic garlic, onion, carrots, and celery. A spoonful of tomato paste gets caramelized right in the pot, then beef bone broth and a splash of apple cider vinegar build a rich, savory braising liquid studded with fresh thyme, rosemary, and bay leaves. Hours in a low oven turn the roast fork-tender, while halved baby potatoes soak up all that flavor alongside it. Every component here—from the vegetables to the pan juices—is naturally suited to a dairy free table, so you can spoon that glossy braising liquid over the meat and potatoes without a second thought. Finished with a scatter of fresh parsley, this is the kind of low-and-slow Sunday dinner that turns out deeply comforting bowls of beef, vegetables, and potatoes in one pot. It's an easy, satisfying choice to keep on repeat for a dairy free dinner rotation.

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 Kosher Salt, Coarse, 48 Ounce Morton Coarse Kosher Salt - 16 oz Kroger Coarse Kosher Salt Badia Spices Kosher Salt Diamond Crystal Kosher Salt - 26 OZ
See all
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!