BHA & BHT Free Herb-Braised Beef Pot Roast

Total time3 hr 50 min

Prep time20 min

Cook time3 hr 30 min

4.6

(14)

BHA & BHT Free Herb-Braised Beef Pot Roast

Few things hit harder on a cold evening than a pot roast that's been slowly braised until the beef practically falls apart at the touch of a fork. This version builds serious depth of flavor through a proper sear in coconut oil, a fragrant base of onion and garlic, and warming spices like turmeric and ginger that make the braising liquid taste like it's been simmering all day — because it has. Carrots, celery, parsnips, and sweet potatoes soak up every bit of those herby pan juices, turning into something far more interesting than your average roast vegetable. The whole thing comes together in a Dutch oven with bone broth and a splash of apple cider vinegar, so every ingredient is something you can actually identify and trust. For anyone navigating synthetic preservative concerns, packaged convenience foods and pre-seasoned cuts can be a real minefield — this recipe sidesteps all of that by relying entirely on whole ingredients, fresh herbs, and nothing that comes with a chemical additive list. A scatter of fresh parsley at the end is optional, but it adds a bright finish that cuts through the richness beautifully. This is the kind of deeply satisfying, crowd-pleasing meal that makes the whole house smell incredible and earns a permanent spot in your dinner rotation.

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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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