Gluten Free Whole30 Lemon-Pepper Pot Roast with Root Vegetables

Total time3 hr 50 min

Prep time20 min

Cook time3 hr 30 min

5.0

(8)

Gluten Free Whole30 Lemon-Pepper Pot Roast with Root Vegetables

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

Learn more →

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

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!