Dairy Free Italian Herb Pot Roast

Total time3 hr 55 min

Prep time25 min

Cook time3 hr 30 min

This slow-braised chuck roast turns fall-apart tender after a few hours in the oven, soaking up a deeply savory broth built from rosemary, thyme, and oregano. Searing the beef first locks in a mahogany crust, while the onion, garlic, and a splash of apple cider vinegar create a rich, browned base for the braising liquid. Carrots, celery, and parsnips cook right alongside the roast, turning silky and sweet as they absorb all those herby, garlicky pan juices. A touch of turmeric and ginger adds warmth and depth without overpowering the classic Italian herb profile. Once it's rested and sliced, the meat practically shreds itself, and a spoonful of those pan juices over the top makes the whole platter shine. Finished with a scatter of fresh parsley, this is a comforting, cold-weather dinner that fits neatly into a dairy free spread.

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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 Sea Salt Mediterranean Fine - 17.6 Oz Morton Fine Sea Salt Alessi Fine Sea Salt - 24 Oz Real Salt Sea Salt Fine - 26 Oz La Baleine Sea Salt Fine - 26.5 Oz
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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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