Brazil Nut Free Herb-Braised Beef Pot Roast

Total time3 hr 50 min

Prep time20 min

Cook time3 hr 30 min

4.6

(14)

Brazil Nut Free Herb-Braised Beef Pot Roast

Few things are as deeply satisfying as a pot roast that fills the whole house with the smell of herbs and slow-cooked beef. This version builds serious depth of flavor by searing the chuck roast until a dark, caramelized crust forms before it ever touches the oven — that step alone makes all the difference. Turmeric and ginger join the classic thyme, rosemary, and bay leaves in the braising liquid, giving the whole dish a warmth that feels both familiar and a little unexpected. Carrots, celery, parsnips, and sweet potatoes go in halfway through, so they come out perfectly tender without turning to mush. The bone broth and apple cider vinegar create a pan sauce that's rich and savory on its own, no thickening or fussing required. Every ingredient here is straightforward and easy to source, so there's no need to scan labels or worry about hidden additives sneaking into your meal. Finish with a scatter of fresh parsley and a generous spoonful of those pan juices, and you've got a centerpiece dish that looks and tastes like it took far more effort than it did.

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
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!