Xanthan Gum Free Herb-Braised Beef Pot Roast

Total time3 hr 50 min

Prep time20 min

Cook time3 hr 30 min

4.6

(14)

Xanthan Gum Free Herb-Braised Beef Pot Roast

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 exactly that kind of comfort. The beef is seared in coconut oil until a serious brown crust forms, then braised low and slow in bone broth spiked with apple cider vinegar, fresh thyme, rosemary, and bay leaves — building layers of flavor that no shortcut can replicate. Turmeric and ginger add a subtle warmth to the braising liquid that makes the whole pot smell incredible as it cooks. Hearty vegetables — carrots, celery, parsnips, and sweet potatoes — get added partway through so they turn perfectly tender without going mushy. The beauty of this recipe for anyone avoiding thickening agents is that it needs absolutely none of them. The natural gelatin from the bone broth and the slow braise create a rich, glossy pan sauce all on their own, no additives required. Finish with a scatter of fresh parsley and a generous spoonful of those pan juices, and you have a centerpiece meal that looks and tastes like it took serious effort — 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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