Citrus and Herb Pot-Roast with Carrots and Parsnips
Prep time: 
Cook time: 
Total time: 
Serves: 6-8
  • 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)
  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.
Recipe by Autoimmune Wellness at