Paleo 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 proper pot roast, and this one delivers deep, slow-cooked comfort without a single grain, legume, or dairy ingredient in sight. A well-marbled chuck roast gets seared in coconut oil until a serious dark crust forms, then it's braised low and slow in bone broth spiked with apple cider vinegar, fresh thyme, rosemary, and a warm hit of turmeric and ginger — flavors that build into something genuinely complex. Carrots, parsnips, celery, and sweet potatoes go in halfway through, soaking up all those savory pan juices until they're completely tender and almost silky. The braising liquid does double duty as a rich, herb-scented sauce you'll want to spoon over every bite. What makes this approach work so well is that every ingredient is whole and unprocessed — no cornstarch slurry, no Worcestershire sauce with hidden additives, just real food doing exactly what it's supposed to do. After a long braise, the beef shreds effortlessly and practically melts against the vegetables, making it the kind of meal that looks impressive but asks very little of you once it's in the oven. A scatter of fresh parsley at the end brightens the whole dish and makes it look like you really know what you're doing.

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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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