Eosinophilic Esophagitis Friendly Italian Herb Pot Roast
Total time3 hr 55 min
Prep time25 min
Cook time3 hr 30 min
4.5(26)
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Learn more →Ingredients
6 servings
For the roast
- 3 lb bone-in or boneless beef chuck roast
- 1 ½ tsp fine sea salt
- 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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