Seed Oil Free Herb-Braised Beef Pot Roast

Total time3 hr 50 min

Prep time20 min

Cook time3 hr 30 min

4.6

(14)

Seed Oil 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 skips the canola, vegetable, and soybean oils that sneak into so many braised dishes and uses coconut oil instead, making it genuinely clean from the first sear to the last spoonful. The roast gets a proper crust in a Dutch oven before being nestled into bone broth spiked with apple cider vinegar, fresh thyme, rosemary, and a warm hit of turmeric and ginger — layers of flavor that build low and slow in the oven. Carrots, celery, parsnips, and sweet potatoes go in partway through, soaking up all those savory pan juices until they're perfectly tender. By the time the beef is fork-tender and falling apart, the braising liquid has transformed into a rich, glossy sauce you'll want to spoon over everything. It's the kind of one-pot meal that feels like serious cooking without being complicated, and every ingredient on the list is exactly what it says it is — no hidden oils, no shortcuts.

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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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