Soy 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 falls apart at the touch of a fork, and this one delivers that comfort in spades. The beef is seared in coconut oil until a serious crust forms, then braised low and slow in bone broth with apple cider vinegar, fresh thyme, rosemary, and a warm hit of turmeric and ginger — a combination that makes the whole kitchen smell incredible. Carrots, celery, parsnips, and sweet potatoes join the pot halfway through, soaking up all those savory pan juices as they turn perfectly tender. Soy can sneak into a surprising number of store-bought broths, sauces, and cooking oils, but every ingredient here is straightforward and easy to verify, so there's no guesswork involved. The braising liquid does double duty as a rich, spoonable sauce that you'll want to ladle generously over every bowl. A scatter of fresh parsley at the end adds a bright, herby finish that cuts through the richness just enough. This is the kind of one-pot meal that earns a permanent spot in your cold-weather rotation.

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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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