Breastfeeding Friendly Herb-Braised Beef Pot Roast
Few meals feel as nourishing and deeply satisfying as a slow-braised pot roast, and this one is built with ingredients that genuinely support a breastfeeding body. Bone broth forms the braising liquid, bringing a rich, collagen-forward base that also adds depth of flavor you just can't fake with store-bought stock. Turmeric and ginger are stirred in early so they bloom in the fat and infuse every bite of beef and vegetable with warm, anti-inflammatory goodness. The lineup of carrots, parsnips, sweet potatoes, and celery means you're getting a serious variety of nutrients in a single pot ā no side dishes required. A long, low braise in the Dutch oven does all the heavy lifting, turning a tough chuck roast into something so tender it practically falls apart when you look at it. The apple cider vinegar brightens the whole dish and helps pull minerals from the bone broth into the braising liquid, which is exactly the kind of quiet nutritional win that matters when you're feeding yourself and someone else. Finish with a scatter of fresh parsley and a generous ladle of pan juices, and you've got a meal that feels like a reward.
About FigFig 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 āIngredients
6 servings
- 3 lb beef chuck roast
- 1 Ā½ 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
- Ā½ tsp ground ginger
For serving
- 2 tbsp fresh parsley, roughly chopped (optional)
Can be omittedfresh parsley
Instructions
- 1
Preheat the oven to 325Ā°F (165Ā°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 4ā5 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!