Chicken Free Herb-Braised Beef Pot Roast

Total time3 hr 50 min

Prep time20 min

Cook time3 hr 30 min

4.6

(14)

Chicken Free Herb-Braised Beef Pot Roast

Few things hit harder on a cold evening than a pot roast that has been slowly braised until the beef practically falls apart at the touch of a fork. This chuck roast gets a deep, caramelized sear in coconut oil before being nestled into a fragrant bath of bone broth, apple cider vinegar, fresh thyme, rosemary, and bay leaves — building layers of flavor that only get better the longer it sits in the oven. Ground turmeric and ginger add a subtle warmth that makes the braising liquid taste like something you'd want to drink straight from the pot. Carrots, celery, parsnips, and sweet potatoes join the braise partway through, soaking up all those savory juices and turning perfectly tender without going mushy. The whole thing comes together in a single Dutch oven, which means minimal cleanup and maximum reward. Whether you're navigating a specific dietary need or simply want a hearty, wholesome dinner built entirely around beef and vegetables, this recipe delivers without any compromise on comfort or flavor. A scatter of fresh parsley at the end brightens everything up and makes it look as good as it tastes.

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!