Nitrate & Nitrite Free Whole30 Garlic-Herb Pot Roast with Root Vegetables
Total time3 hr 50 min
Prep time20 min
Cook time3 hr 30 min
4.7(26)
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Learn more →Ingredients
6 servings
For the roast
- 3 lb boneless beef chuck roast
- 1 ½ tsp kosher salt
- ¾ tsp black pepper, freshly ground
- 2 tbsp olive oil
- 6 cloves garlic, minced
- 2 tbsp fresh rosemary, finely chopped
- 2 tbsp fresh thyme leaves
- 1 tbsp fresh flat-leaf parsley, finely chopped
For the braise
- 1 tbsp tomato paste
- 2 cups beef bone broth
- 1 tbsp apple cider vinegar
- 1 tbsp coconut aminos
For the vegetables
- 3 medium carrots, cut into 2-inch pieces
- 2 medium parsnips, cut into 2-inch pieces
- 1 lb baby potatoes, halved
- 1 medium yellow onion, cut into 8 wedges
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C). Pat the chuck roast completely dry with paper towels, then season all over with the salt and pepper.
- 2
In a small bowl, stir together the minced garlic, rosemary, thyme, and 1 tbsp of the parsley to form a rough herb paste. Set aside.
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