Gluten Free Turnip Herb-Braised Beef Pot Roast

Total time3 hr 50 min

Prep time20 min

Cook time3 hr 30 min

Gluten Free Turnip Herb-Braised Beef Pot Roast

A deeply savory chuck roast gets seared until it's crusted and caramelized, then settles in for a long, slow braise alongside carrots, celery, and tender turnip chunks. Diced tomatoes, rich beef bone broth, and a bright splash of apple cider vinegar build a braising liquid that turns silky and concentrated over hours in the oven, while fresh thyme, rosemary, and bay leaves perfume the whole pot. By the time it comes out, the meat shreds apart with barely any effort and the vegetables have soaked up all that deep, herby flavor. A scatter of fresh parsley at the end keeps things tasting bright against all that rich braising liquid. This is exactly the kind of comforting, one-pot roast that fits beautifully into a gluten free kitchen, no special planning required. Serve it straight from the pot with plenty of the juices spooned over top for a cozy, hearty dinner.

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Ingredients

6 servings

3 lb boneless beef chuck roast
1 ½ tsp kosher salt
Morton Kosher Salt, Coarse, 48 Ounce Morton Coarse Kosher Salt - 16 oz Kroger Coarse Kosher Salt Badia Spices Kosher Salt Diamond Crystal Kosher Salt - 26 OZ
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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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