Low Sodium Turnip Herb-Braised Beef Pot Roast

Total time3 hr 50 min

Prep time20 min

Cook time3 hr 30 min

Low Sodium Turnip Herb-Braised Beef Pot Roast

This deeply savory pot roast spends hours in the oven until the beef chuck turns fork-tender and practically falls apart at the touch of a fork. Carrots, celery, and turnips soak up the braising liquid alongside no-salt-added diced tomatoes and rich beef bone broth, turning soft and flavorful right alongside the meat. A splash of apple cider vinegar brightens the whole pot, while fresh thyme, rosemary, and bay leaves infuse everything with deep, herby aroma as it cooks low and slow. Once rested and sliced, the beef gets nestled back into those juices for serving, so every bite stays moist and packed with flavor built entirely from real ingredients rather than a heavy hand with the shaker. It's a comforting, low added salt dinner that still tastes like a full-bodied, from-scratch braise, with a scatter of fresh parsley to finish it off.

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Ingredients

6 servings

3 lb boneless beef chuck roast
1 ½ tsp kosher 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.
1 tsp black pepper, freshly ground
2 tbsp olive oil
4 medium carrots, peeled and cut into 2-inch pieces
4 stalks celery, cut into 2-inch pieces
1 lb turnips, peeled and cut into 1 ½-inch chunks
3 cloves garlic, smashed
1 can (14 oz) diced tomatoes, no salt added
2 cups beef bone broth
2 tbsp apple cider vinegar
3 sprigs fresh thyme
2 sprigs fresh rosemary
2 bay leaves

For serving

2 tbsp fresh flat-leaf parsley, 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 salt and black pepper.
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 brown crust forms on all surfaces. Transfer the seared roast to a plate.

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