Pork 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 kitchen with the scent of herbs and caramelized meat. This one is built entirely around beef — no pork products, no bacon lard, no hidden cured meats — so you can dig in without second-guessing a single ingredient. The roast gets seared in coconut oil until a serious dark crust forms, then it slow-braises in bone broth spiked with apple cider vinegar, fresh thyme, rosemary, and a warm hit of turmeric and ginger that makes the braising liquid taste almost impossibly rich. Carrots, celery, parsnips, and sweet potatoes go in halfway through, soaking up all those pan juices until they're buttery-soft and full of flavor. The result is a one-pot meal that's hearty enough to anchor a Sunday dinner table or feed a crowd without any fuss. A final scatter of fresh parsley brightens everything up just before serving, though the dish is stunning even without it. This is the kind of low-and-slow comfort food that tastes like it took far more effort than it actually did.

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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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