Peanut Free Herb-Braised Beef Pot Roast

Total time3 hr 50 min

Prep time20 min

Cook time3 hr 30 min

4.6

(14)

Few things satisfy quite like a low-and-slow braise that fills the whole house with the smell of herbs and deeply savory beef. A well-marbled chuck roast gets seared in coconut oil until a gorgeous brown crust forms, then it's nestled into bone broth spiked with apple cider vinegar, fresh thyme, rosemary, and bay leaves before heading into a slow oven. Turmeric and ginger add a subtle warmth that makes the braising liquid taste like it's been building flavor for days — because, honestly, it has. Carrots, celery, parsnips, and sweet potatoes join the pot partway through, soaking up all those pan juices until they're completely tender and almost buttery. The whole thing is naturally free from peanuts and peanut-derived oils, so there's no need to scrutinize labels or worry about what's hiding in a store-bought sauce or seasoning packet. When the beef shreds easily with two forks and the vegetables are falling-apart soft, you ladle everything into bowls and finish with a scatter of fresh parsley for a little brightness. It's the kind of meal that looks impressive but asks very little of you beyond patience.

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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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