Citrus and Herb Pot-Roast with Carrots and Parsnips

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My go-to way to cook a roast has been in a pressure cooker as of late, mostly because it is a quick way to transform a cheap hunk of meat into a delicious meal. There is something about what a slow and steady braise adds to the flavor of the meat that cannot be replicated in that method, however. Here is the recipe I use when I have the few hours to cook a roast the slow way (which unfortunately isn’t very often). It is best prepared in a cast-iron pot that can be used on the stovetop and in the oven. If you have never braised a roast before here are my tips – brown the meat well, and make sure to use a pot that has a tight fitting lid. You want the moisture within the pot to stay there, and it will result in a tender roast. Don’t be afraid to roast it low and slow – if you have the time, turn the temperature down and let it cook longer!
potroast

5.0 from 5 reviews
Citrus and Herb Pot-Roast with Carrots and Parsnips
 
Prep time
Cook time
Total time
 
Serves: 6-8
Ingredients
  • 1 tablespoon coconut oil
  • 2-3 pound roast
  • 1½ teaspoons sea salt
  • ¾ cup bone broth
  • 2 tablespoons apple-cider vinegar
  • 1 orange, juiced
  • 1 bay leaf
  • 3 carrots, cut into 2-inch chunks
  • 2 parsnips, cut into 2-inch chunks
  • a few sprigs of fresh herbs (I used rosemary, thyme, and sage)
Instructions
  1. Preheat your oven to 300 degrees. Heat the coconut oil in the bottom of a heavy-bottomed pot (ideally cast-iron) and brown the roast well on all sides. Turn off the heat, remove the roast from the pot and salt it well.
  2. Add the bone broth, cider vinegar, orange juice and bay leaf to the pot. Add the roast back and surround it with the carrots and parsnips. Generously sprinkle fresh herbs all over the roast and the vegetables.
  3. Making sure you have a lid that fits properly, braise the roast for about 2-3 hours in the oven, checking periodically to make sure there is enough liquid (you shouldn't have a problem if the lid seals well). It is finished when the meat is easily pulled apart with a fork. Serve with some of the juice from the pot poured over top.

About Mickey Trescott

Mickey Trescott is a cook and one of the bloggers behind Autoimmune Paleo. After recovering from her own struggle with both Celiac and Hashimoto’s disease, adrenal fatigue, and multiple vitamin deficiencies, Mickey started to write about her experience to share with others and help them realize they are not alone in their struggles. She is a certified Nutritional Therapy Practitioner by the Nutritional Therapy Association, and is the author of The Autoimmune Paleo Cookbook, a guide and recipe book for the autoimmune protocol, and AIP Batch Cook, a video-based batch cooking program. You also can find her on Instagram.

26 comments

  • Christina says

    Sounds great and delicious!

  • I can guarantee you this will be the first thing I make when I am off my anti-candida diet! As good as I am getting at subbing, I just can’t picture this baby without the orange, carrots, or parsnips. YUM. And heck, I’ve been wondering for ages what I’m ever going to do with that fancy, dust-gathering cast iron pot I have….

    • Yes, the mild sweetness really makes this dish and is worth waiting for :). My pot has sat vacant for awhile since I got a pressure cooker, but I plan on using it a little more after how yummy this turned out!

  • Erin says

    I just put this in the crock pot for dinner. I think it will turn out really well. 😀

    • 319susi says

      Would did it go in the crock pot?

      • Mickey says

        Yes, it would work in the crock pot! I don’t know which temperature setting or for how long, but it would be comparable to a pot roast.

        Mickey

  • […] Citrus & Herb Pot-Roast, except we used the crock pot, Japanese sweet potato. I also had a few spoonfuls of cranberry jello […]

  • lesley says

    Also, is this a dish that I should avoid until I get the Candid under control?

    • Mickey says

      Lesley,
      I’m not sure, I would ask whoever is treating your for the candida what sort of foods you should be avoiding. I know some avoid starches while in treatment, others don’t.

      Good luck!

      Mickey

  • Heather says

    I have your cookbook and have made this…. It’s very good ! I actually prefer to leave the vegetables out and cook them separately ( with any pot roast recipe). In any case, there is something about the orange juice in this recipe that really adds great flavor. Thanks!

  • […] fattier are much more affordable at the butcher counter. Don’t worry, with the right recipe (like this one, or this one) you can transform that “cheap” pot roast into a mouth-watering, succulent treat […]

  • Stephanie says

    I really love this recipe and have been making it once a week. It’s amazing how simple and flavorful all of your recipes have been. Thank you for these. I am feeling so much better and not missing other foods in the way I have during an elimination phase before. For those of you that used a crocpot can you share the temperature setting and amount of hours you used for this recipe? Mickey, Would you mind sharing the steps for the pressure cooker? I don’t have as much time this wekeend and still wanted to make this. Thanks

  • Shannon says

    I have this in the oven now. I can’t wait. I added sweet potatoes.

  • Shannon says

    This was so good. I added sweet potosi yes to it and used dill and rosemary.

  • Nick says

    So yummy!

  • C says

    Perfectly delicious and satisfying.

  • Lisen Lundblad says

    Hi, I really can not bare Parsnips, could I use sweet pot?

    • Mickey Trescott says

      Hi Lisen, sweet potatoes won’t work here as they break down much too quickly. I’d try a harder root veggie like turnips or rutabega!

  • Julie DeAngelis says

    This is my FAV AIP dinner!!!! I have made it twice so far. I had never had a parsnip before. Who knew they added so much flavor!! I love the taste of the pot roast!! I can taste the fresh orange. And it’s pretty easy to prepare and make. This is hands down the best recipe!!! #lovethis #aip

    • Mickey Trescott says

      Julie, I am happy to have introduced you to the world of parsnips! Enjoy!

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