Low Sodium Italian Herb Pot Roast

Total time3 hr 55 min

Prep time25 min

Cook time3 hr 30 min

This deeply savory pot roast gets its flavor from a proper sear, a fragrant mix of fresh rosemary, thyme, and oregano, and a long, slow braise in rich bone broth until the beef turns fork-tender and shreds effortlessly. Sweet carrots and parsnips soak up all that herby braising liquid alongside softened onion and garlic, while a splash of apple cider vinegar and a hint of turmeric and ginger add depth without ever feeling heavy. The whole thing comes together in one pot, finished in a low oven for hours until the meat practically falls apart at the touch of a fork. Piled onto a platter with the braised vegetables and spooned generously with pan juices, it's the kind of comforting, cold-weather dinner that tastes like it took all day — because it did. Fresh parsley scattered over the top at the end brightens every bite. It's a genuinely satisfying option for anyone following an added salt free way of eating, without sacrificing any of that classic pot roast richness.

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Ingredients

6 servings

For the roast

3 lb bone-in or boneless beef chuck roast
1 ½ tsp fine sea salt
Morton Salt Substitute - 3.125 Oz MySALT The Original Salt Substitute
See all
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 tbsp olive 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
2 medium parsnips, peeled and cut into 2-inch pieces
2 tbsp apple cider vinegar
2 cups bone broth
1 tbsp fresh rosemary, finely chopped
1 tbsp fresh thyme leaves
1 tbsp fresh oregano, finely chopped
2 bay leaves
½ tsp ground turmeric
¼ tsp ground ginger

For serving

2 tbsp fresh flat-leaf 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 the sea salt.
2
Heat the olive 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 mahogany crust forms and the meat releases easily from the pot. Transfer the seared roast to a plate.

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