AIP Friendly Herb-Braised Beef Pot Roast

Total time3 hr 50 min

Prep time20 min

Cook time3 hr 30 min

4.6

(14)

AIP Friendly Herb-Braised Beef Pot Roast

Few things hit harder on a cold evening than a slow-braised chuck roast that's been coaxed into fall-apart tenderness over a couple of hours in the oven. This one is built around a deeply savory bone broth base brightened with apple cider vinegar and layered with fresh thyme, rosemary, and bay leaves — the kind of aromatics that make your whole kitchen smell incredible. Turmeric and ginger add a subtle warmth that works beautifully with the rich beef without relying on any nightshades, grains, or seed-based spices that can trip up an elimination-style protocol. Carrots, parsnips, sweet potatoes, and celery go into the pot halfway through braising, soaking up all those pan juices until they're buttery and tender. The whole thing comes together in a single Dutch oven, which means less cleanup and more time actually enjoying dinner. At six servings, it's a genuinely satisfying centerpiece for a family meal — or a week's worth of easy, nourishing leftovers. A scatter of fresh parsley over the top before serving adds a pop of color and a clean, herby finish.

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Ingredients

6 servings

3 lb beef chuck roast
1 ½ tsp fine sea salt, divided
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.

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