Pistachio Free Herb-Braised Beef Pot Roast

Total time3 hr 50 min

Prep time20 min

Cook time3 hr 30 min

4.6

(14)

Pistachio Free Herb-Braised Beef Pot Roast

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 version builds serious depth of flavor through a hard sear in coconut oil, a fragrant base of onion, garlic, turmeric, and ginger, and a long, low braise in bone broth with fresh thyme, rosemary, and bay leaves. The result is fall-apart beef surrounded by tender carrots, celery, parsnips, and sweet potatoes — a full, hearty meal from a single Dutch oven. Because every ingredient here is a whole food you can easily verify, there's no need to scan labels for hidden nut-based oils, shared-facility warnings, or surprise add-ins that can make packaged or restaurant versions risky. The apple cider vinegar adds a subtle brightness that keeps the rich braising liquid from feeling heavy, and the turmeric and ginger give it a warmth that feels a little unexpected in the best possible way. A scatter of fresh parsley at the end lifts everything just before serving. This is the kind of recipe that earns a permanent spot in your cold-weather rotation.

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!