Sesame Free Herb-Braised Beef Pot Roast

Total time3 hr 50 min

Prep time20 min

Cook time3 hr 30 min

4.6

(14)

Few things hit harder on a cold evening than a slow-braised chuck roast that's been coaxed into falling-apart tenderness over a couple of hours in the oven. This one builds serious depth of flavor through a hard sear, a fragrant bloom of turmeric and ginger, and a long, slow braise in bone broth spiked with apple cider vinegar. The result is rich, savory beef surrounded by sweet potatoes, parsnips, carrots, and celery that have soaked up every bit of those herby pan juices. Sesame can sneak into a surprising number of store-bought broths, spice blends, and braising sauces, but every ingredient here is straightforward and easy to verify — no hidden oils or ambiguous seasonings to worry about. The whole thing comes together in a Dutch oven, which means the cleanup is minimal and the payoff is enormous. Fresh parsley scattered over the top at the end adds a bright finish that cuts through all that savory richness beautifully. This is the kind of deeply satisfying, hands-off dinner that makes the whole house smell incredible and earns you serious compliments at the table.

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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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