Chestnut Free Herb-Braised Beef Pot Roast

Total time3 hr 50 min

Prep time20 min

Cook time3 hr 30 min

4.6

(14)

Chestnut Free Herb-Braised Beef Pot Roast

Few things are as deeply satisfying as a slow-braised pot roast that fills the whole house with the smell of herbs and caramelized meat. This version builds serious depth of flavor through a proper sear on the chuck roast, a fragrant base of onion and garlic, and a long, slow braise in bone broth spiked with apple cider vinegar, thyme, rosemary, and bay leaves. Ground turmeric and ginger add a subtle warmth that makes the braising liquid taste like something you'd find at a really good Sunday table. Carrots, celery, parsnips, and sweet potatoes go in halfway through, soaking up all those pan juices until they're completely tender and almost silky. The whole thing comes together in a Dutch oven with no complicated techniques — just patience and a low oven doing the heavy lifting. Every ingredient here is straightforward and naturally free from tree nut concerns, so there's no need to scrutinize labels or swap anything out. Finish it with a scatter of fresh parsley and a generous spoonful of the pan juices, and you've got a showstopper that's as comforting as it gets.

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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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