Paleo Turnip Herb-Braised Beef Pot Roast

Total time3 hr 50 min

Prep time20 min

Cook time3 hr 30 min

Paleo Turnip Herb-Braised Beef Pot Roast

A deeply browned chuck roast goes into the oven low and slow, turning fall-apart tender after hours of gentle braising alongside carrots, celery, and turnips that soak up all that savory flavor. The braising liquid, built from diced tomatoes, bone broth, and a splash of apple cider vinegar, reduces into a rich, glossy sauce as fresh thyme, rosemary, and bay leaves work their way into every bite. This is the kind of meal that fills the kitchen with good smells for hours and rewards you with meat that shreds at the touch of a fork. A scatter of fresh parsley at the end brightens the whole dish before it hits the table. It's an easy, satisfying centerpiece that fits naturally into a Paleo spread, whether you serve it straight from the pot or piled onto a platter with the vegetables and juices spooned over top.

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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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