Dairy Free Whole30 Lemon-Pepper Pot Roast with Root Vegetables

Total time3 hr 50 min

Prep time20 min

Cook time3 hr 30 min

Dairy Free Whole30 Lemon-Pepper Pot Roast with Root Vegetables

Checking the ingredient list, there's nothing dairy-based here at all — no butter, cream, or cheese in sight — so this pot roast slots into a dairy free menu without a second thought. A well-seasoned chuck roast gets rubbed down with bright lemon zest, cracked pepper, and dried herbs, then seared hard for a deep brown crust before it settles into a low, slow braise. Tomato paste and a splash of lemon juice build a rich, tangy braising liquid that turns the beef fall-apart tender over a couple of hours in the oven. Carrots, parsnips, and turnips go in partway through, soaking up all that savory-bright juice as they soften to perfect fork-tenderness. Finished with a scatter of fresh parsley and a squeeze of lemon, this is the kind of hearty, one-pot dinner that feels like a genuine treat on a dairy free table.

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Ingredients

6 servings

For the roast

3 lb beef chuck roast
2 tsp coarse kosher salt
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
Filippo Berio Olive Oil 25.3 fl oz Filippo Berio Olive Oil 50.7 fl oz Bertolli Cooking Olive Oil 50.72 oz Pompeian Olive Oil Classic Mediterranean - 16 Fl. Oz.Vigo® 100% Pure Olive Oil
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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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