Lupin Free Herb-Braised Beef Pot Roast

Total time3 hr 50 min

Prep time20 min

Cook time3 hr 30 min

4.6

(14)

Few things hit harder on a cold evening than a pot roast that's been slowly braising in the oven for hours, filling the whole kitchen with the scent of rosemary, thyme, and deeply savory beef. This version builds serious depth by searing the chuck roast until a proper crust forms before anything else goes into the pot — that step alone makes all the difference in the final flavor. Turmeric and ginger go in with the aromatics, giving the braising liquid a warm, subtly earthy backbone that sets this apart from a standard Sunday roast. Carrots, celery, parsnips, and sweet potatoes get added partway through so they come out perfectly tender without turning to mush, soaking up all those rich pan juices as they cook. The whole thing is built from whole, straightforward ingredients — beef, vegetables, bone broth, fresh herbs — with no fillers, flours, or legume-based additives that can sneak into packaged seasonings and sauces. If you've ever had to scrutinize a spice blend or a store-bought broth for hidden ingredients, making this entirely from scratch is a genuine relief. Finish it with a scatter of fresh parsley and a generous ladle of braising liquid, and you've got a meal that's as comforting as it looks.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!