Legume 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 slow-braised chuck roast that fills the whole house with the smell of herbs and caramelized meat. This one is built around a beautiful, legume-free lineup — bone broth, root vegetables, fresh thyme and rosemary, and a subtle warmth from turmeric and ginger that makes the braising liquid taste like it's been simmering for days. The technique is straightforward: a hard sear to lock in that deep brown crust, then a long, covered braise in the oven that does all the heavy lifting for you. Carrots, parsnips, celery, and sweet potatoes go in halfway through so they come out perfectly tender without turning to mush, soaking up every bit of those savory pan juices. Because the whole dish relies on whole cuts of meat, fresh vegetables, and simple pantry staples, there's nothing hidden to worry about — no sneaky legume-based thickeners or additives that can make store-bought versions a gamble. The result is fork-tender beef that pulls apart in satisfying chunks, surrounded by silky vegetables and a rich, herb-scented broth you'll want to spoon over everything. A scatter of fresh parsley at the end brightens the whole plate and makes it look as good as it tastes.

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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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