Gut Friendly Herb-Braised Beef Pot Roast

Total time3 hr 50 min

Prep time20 min

Cook time3 hr 30 min

4.6

(14)

Gut Friendly Herb-Braised Beef Pot Roast

Few things are as deeply satisfying as a slow-braised chuck roast that falls apart at the touch of a fork, and this one delivers that comfort while being genuinely kind to your digestive system. The braising liquid is built on bone broth and a splash of apple cider vinegar — two ingredients that support gut health and also happen to create an incredibly rich, savory base for the whole dish. Turmeric and ginger are stirred in early so their anti-inflammatory warmth infuses every bite of beef and vegetable, rather than just sitting on the surface. Carrots, parsnips, celery, and sweet potatoes braise low and slow until they're meltingly tender, making them far easier to digest than their raw counterparts. Coconut oil handles the initial sear beautifully, keeping the fat sources clean and the flavor profile cohesive from start to finish. The long, covered braise in a Dutch oven does most of the work for you — you're essentially letting time and gentle heat build something extraordinary. A scatter of fresh parsley at the end adds a bright finish to what is otherwise a deeply cozy, nourishing bowl of food.

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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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