Whole 30 Whole30 Garlic-Herb Pot Roast with Root Vegetables

Few things hit harder on a cold evening than a fork-tender pot roast that practically falls apart the moment you look at it. This one earns every bit of that texture through a long, slow braise at 325°F — nearly three and a half hours of low-and-slow oven time that transforms a humble chuck roast into something genuinely spectacular. The braising liquid is where the magic lives: beef bone broth, a touch of apple cider vinegar, coconut aminos, and a spoonful of tomato paste all work together to build deep, savory flavor without a drop of wine, soy sauce, or anything off-plan. A garlicky rosemary-thyme paste gets pressed directly onto the seared meat before it goes back into the pot, so every bite carries that herbaceous punch all the way through. Carrots, parsnips, baby potatoes, and onion wedges soak up the braising liquid as they cook, turning tender and rich alongside the beef. The whole thing serves six, making it an ideal Sunday cook that doubles as meal prep for the week ahead. Finish with a scatter of fresh parsley and a generous ladle of pan juices, and dinner is done.

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