Whole 30 Italian Herb Pot Roast

Total time3 hr 55 min

Prep time25 min

Cook time3 hr 30 min

This deeply savory pot roast is built for a low-and-slow braise, spending hours in the oven until the beef turns completely fork-tender and shreds apart with almost no effort. The sear on the chuck roast locks in a deep, mahogany crust before it settles into a bath of bone broth, apple cider vinegar, and a hefty mix of fresh rosemary, thyme, and oregano, with turmeric and ginger adding warmth in the background. Carrots, celery, parsnips, and onion soften right alongside the meat, soaking up all those pan drippings so every bite of vegetable is just as flavorful as the beef itself. A scatter of fresh parsley at the end brightens the whole platter without pulling focus from the rich braising liquid you'll want to spoon over everything. It's a hearty, whole-foods dinner built entirely from real ingredients, making it a natural fit for a Whole30 kitchen. Serve it straight from the Dutch oven for a comforting, low-effort centerpiece that tastes like it took all day — because it did, in the best way.

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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
2 tbsp olive oil
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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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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