Citric Acid Free Herb-Braised Beef Pot Roast

Total time3 hr 50 min

Prep time20 min

Cook time3 hr 30 min

4.6

(14)

Citric Acid 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 version builds serious depth of flavor through a proper sear on the chuck roast, a fragrant base of onion and garlic, and a braise enriched with bone broth, fresh thyme, rosemary, and bay leaves. Ground turmeric and ginger bring a subtle warmth that makes the whole kitchen smell incredible while it cooks. For anyone navigating a citric acid sensitivity, this recipe is a genuine find — every ingredient is straightforward and naturally free of the hidden citric acid that sneaks into so many packaged broths, seasonings, and sauces. The apple cider vinegar does the light acidic lifting here without any of the problematic additives. Carrots, parsnips, celery, and sweet potatoes braise alongside the beef and soak up all those savory pan juices, so you get a complete, hearty meal from a single Dutch oven. A scatter of fresh parsley at the end keeps things bright and pulls the whole dish together beautifully.

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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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