Eggless 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 has spent hours slowly braising in a rich, herb-scented liquid until the meat is fall-apart tender and the vegetables have soaked up every bit of flavor. This version uses a well-marbled chuck roast seared in coconut oil to build a serious crust before it ever hits the oven, which means the braising liquid picks up all those caramelized, savory bits from the bottom of the Dutch oven. Bone broth and a splash of apple cider vinegar form the base, while fresh thyme, rosemary, and bay leaves perfume the whole pot, and a touch of turmeric and ginger add a subtle warmth that makes this feel a little more interesting than a standard Sunday roast. Carrots, celery, parsnips, and sweet potatoes go in partway through, so they come out perfectly tender rather than mushy — and the natural sweetness of the parsnips and sweet potatoes balances the savory depth of the beef beautifully. Because the entire dish is built from whole, straightforward ingredients, there are no hidden binders or emulsifiers to worry about — just real food doing exactly what it's supposed to do. A scatter of fresh parsley at the end brightens everything up and makes the finished platter look as good as it smells.

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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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