Turkey 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 pot roast that's been slowly braising in the oven for hours, filling the whole kitchen with the scent of rosemary, thyme, and deeply savory beef. This chuck roast gets a serious sear in coconut oil first, building a dark, caramelized crust that pays dividends in flavor once everything goes into the braise. Bone broth and a splash of apple cider vinegar form the braising liquid, while turmeric and ginger add a subtle warmth that makes this feel a little more interesting than your average Sunday roast. Carrots, celery, parsnips, and sweet potatoes go in partway through, soaking up all those pan juices until they're completely tender and practically melting. The whole thing is naturally free of poultry in any form — no turkey stock, no hidden bird-based broth, just clean, straightforward ingredients you can feel good about. When the beef is fork-tender and the vegetables are glossy with braising liquid, you ladle everything into bowls and finish with a scatter of fresh parsley for a little brightness. It's the kind of meal that looks and tastes like you spent all day on it, even though the oven did most of the work.

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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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