Fructose Free Turnip Herb-Braised Beef Pot Roast
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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
Ingredient noteTomatoes carry a little excess fructose that a low fructose diet watches in larger servings; the small amount used here keeps the fructose load low, so it is likely Low Fructose. If you prefer to always avoid diced tomatoes, please tap it and change its rating to Red.
- 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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