Low Sodium Whole30 Lemon-Pepper Pot Roast with Root Vegetables

Total time3 hr 50 min

Prep time20 min

Cook time3 hr 30 min

Low Sodium Whole30 Lemon-Pepper Pot Roast with Root Vegetables

This pot roast is built for low, slow braising — a well-seared chuck roast rubbed with bright lemon zest, cracked black pepper, garlic powder, onion powder, thyme, and rosemary before it goes into a rich braise of beef broth, tomato paste, and fresh lemon juice. Two hours in the oven turns the beef fork-tender, and a final stretch with carrots, parsnips, and turnips lets the vegetables soak up all that savory, citrus-kissed liquid. By the time it comes out, the roast shreds easily into big, juicy chunks, and the vegetables are tender enough to fall apart on the fork. A scatter of fresh parsley and a squeeze of lemon at the end keep everything tasting vibrant instead of heavy. It's a comforting, deeply flavorful dinner that fits neatly into an added salt–free way of cooking, since every bit of seasoning here comes from herbs, citrus, and long-cooked depth rather than the shaker. One pot, one platter, and a meal that feels like it took way more effort than it actually did.

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Ingredients

6 servings

For the roast

3 lb beef chuck roast
2 tsp coarse kosher salt
Morton Salt Substitute - 3.125 Oz MySALT The Original Salt Substitute
See all
Chef's tip
Season to taste - salt substitutes can taste bitter in larger amounts, so start with less.
2 tsp coarsely cracked black pepper
1 tbsp lemon zest (from about 2 lemons)
1 tsp garlic powder
1 tsp onion powder
1 tsp dried thyme
1 tsp dried rosemary
2 tbsp olive oil

For the braise

2 cups beef broth
2 tbsp tomato paste
2 tbsp fresh lemon juice (from about 1 lemon)
4 sprigs fresh thyme

For the vegetables

3 medium carrots, peeled and cut into 2-inch pieces
2 medium parsnips, peeled and cut into 2-inch pieces
2 medium turnips, peeled and cut into 1 ½-inch chunks

For serving

2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
lemon wedges, for serving (optional)

Instructions

1
Preheat the oven to 325°F (165°C). Pat the chuck roast completely dry with paper towels. In a small bowl, combine the salt, cracked black pepper, lemon zest, garlic powder, onion powder, dried thyme, and dried rosemary. Press the spice rub firmly onto all sides of the roast.
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 and the meat releases easily from the pot. Transfer the seared roast to a plate.

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