Paleo 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 long simmer in the oven, soaking up rosemary, thyme, and oregano along the way. A hard sear up front locks in a deep, mahogany crust, while carrots, parsnips, celery, and onion braise right alongside the meat until soft and sweet. Bone broth, a splash of apple cider vinegar, and warm notes of turmeric and ginger build a rich, savory pan sauce that's spooned generously over everything before serving. The whole dish comes together in one pot, with fresh parsley scattered on top for a bright, herby finish. It's a hearty, satisfying centerpiece that fits perfectly into a Paleo dinner rotation, especially on a chilly night when you want something low-effort but deeply comforting.

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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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