Low Sodium Herb-Braised Beef Pot Roast

Total time3 hr 50 min

Prep time20 min

Cook time3 hr 30 min

This pot roast is deeply savory in all the right ways, built on a hard sear that locks in flavor before a long, slow braise breaks the chuck roast down into fork-tender chunks. Turmeric and ginger bloom in the pot with onion and garlic, and bone broth spiked with a splash of apple cider vinegar creates a rich, warmly spiced braising liquid you'll want to spoon over everything. Carrots, celery, parsnips, and sweet potatoes soak up all that flavor as they soften alongside the beef, turning this into a true one-pot meal. Fresh thyme, rosemary, and bay leaves perfume the whole dish as it braises, and a scatter of parsley at the end keeps things bright. The seasoning here is easy to dial in yourself, which makes this an easy dish to keep on hand for anyone watching their sodium intake. Serve it in shallow bowls with plenty of the pan juices for a comforting, restorative dinner that still delivers on deep, savory flavor.

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 fine sea salt, divided
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.
2 tbsp coconut oil
1 medium yellow onion, roughly chopped
4 cloves garlic, smashed
3 medium carrots, cut into 2-inch pieces
3 stalks celery, cut into 2-inch pieces
1 lb parsnips, peeled and cut into 2-inch pieces
1 lb sweet potatoes, peeled and cut into 2-inch chunks
2 cups bone broth
1 tbsp apple cider vinegar
4 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves
1 tsp ground turmeric
½ tsp ground ginger

For serving

2 tbsp fresh parsley, roughly 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 1 tsp of the salt.
2
Heat the coconut 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 and the meat releases easily from the pot. 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!