Yeast 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 fills the whole house with the smell of herbs and caramelized meat. This one is built around a long, low oven braise in bone broth spiked with apple cider vinegar, fresh thyme, rosemary, and bay leaves — a combination that coaxes every bit of richness out of the beef without relying on wine, beer, or any fermented additions that would be off the table. The coconut oil sear locks in a gorgeous crust before the roast ever hits the oven, and that step alone makes a noticeable difference in the final depth of flavor. Ground turmeric and ginger go into the pot early, blooming in the aromatics and giving the braising liquid a warmth that feels almost medicinal in the best possible way. Carrots, celery, parsnips, and sweet potatoes join the party halfway through, soaking up all those herby pan juices until they're completely tender and impossible to resist. When the beef pulls apart with two forks and the vegetables are glossy and soft, you ladle everything into bowls and finish with a scatter of fresh parsley. It's the kind of one-pot meal that feels like a Sunday tradition from the very first time you make it.

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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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