Pecan 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 scent of herbs and caramelized meat. This one gets its depth from a hard sear in coconut oil, building a rich crust before the roast ever sees the oven. Bone broth and a splash of apple cider vinegar form the braising liquid, while fresh thyme, rosemary, turmeric, and ginger layer in warmth that goes well beyond a standard pot roast. Carrots, celery, parsnips, and sweet potatoes join the braise partway through, soaking up every bit of those savory pan juices as they turn perfectly tender. The whole thing comes together in a Dutch oven with zero fussy techniques — just patient, low-and-slow oven time doing all the heavy lifting. Because every ingredient here is whole and straightforward, there's no need to scan labels or worry about hidden nut additions that can sneak into spice blends or store-bought braises. Finish it with a scatter of fresh parsley and a generous ladle of pan juices, and you've got a centerpiece meal that looks and tastes like it took serious effort.

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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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