Dairy Free Herb-Braised Beef Pot Roast

Total time3 hr 50 min

Prep time20 min

Cook time3 hr 30 min

4.6

(14)

Few things are as deeply satisfying as a pot roast that fills the whole house with the smell of slow-braised beef and fresh herbs, and this one delivers exactly that. Chuck roast gets seared in coconut oil until a serious dark crust forms, then it braises low and slow in bone broth spiked with apple cider vinegar, thyme, rosemary, turmeric, and ginger — a combination that builds layers of warmth and depth without a single drop of butter or cream. Carrots, celery, parsnips, and sweet potatoes go in partway through, soaking up all those savory pan juices until they're meltingly tender. The result is a rich, fork-shredding roast that genuinely doesn't need dairy to feel indulgent or comforting. Traditional pot roast recipes sometimes rely on butter for finishing or cream-based sauces, but the braising liquid here is so flavorful on its own that you'll be spooning extra over everything. A scatter of fresh parsley at the end brightens the whole dish and makes it look as good as it tastes. This is the kind of meal that works for a relaxed Sunday dinner or any time you want something hearty and nourishing on the table.

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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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