Seed Oil Free Garlic Herb Pot Roast

Total time3 hr 50 min

Prep time20 min

Cook time3 hr 30 min

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!