Eosinophilic Esophagitis Friendly Turnip Herb-Braised Beef Pot Roast
Total time3 hr 50 min
Prep time20 min
Cook time3 hr 30 min
4.7(10)
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Learn more →Ingredients
6 servings
- 3 lb boneless beef chuck roast
- 1 ½ tsp kosher salt
- 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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