Eosinophilic Esophagitis Friendly Garlic Herb Pot Roast
Total time3 hr 50 min
Prep time20 min
Cook time3 hr 30 min
4.5(4)
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Learn more →Ingredients
6 servings
- 3 lb beef chuck roast
- 1 ½ tsp kosher salt
- 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.
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