Walnut 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 has been slowly braised until the beef practically falls apart at the touch of a fork. This version builds serious depth of flavor by searing the chuck roast to a deep brown crust before it ever sees the oven, locking in richness that carries through every bite. Bone broth and a splash of apple cider vinegar form the braising liquid, while turmeric, ginger, fresh thyme, and rosemary layer in warmth and fragrance without overwhelming the beef. Carrots, celery, parsnips, and sweet potatoes get added partway through so they turn perfectly tender without going mushy — a small step that makes a big difference on the plate. The whole thing comes together in a Dutch oven, so cleanup is minimal and the results are genuinely impressive. For anyone navigating tree nut concerns, this recipe is naturally free of walnuts and relies entirely on whole, straightforward ingredients with no hidden surprises. Finish with a scatter of fresh parsley and a generous spoonful of those pan juices, and you have a centerpiece meal that needs absolutely nothing else alongside it.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!