This nightshade-free version of Pot Roast uses starchy parsnips as a great stand-in for potatoes, delivering the same rich thickness of the classic recipe!


  • 1-1/2 lb beef chuck-roast
  • Sea salt, to taste
  • 2 cups carrots, chopped
  • 1-1/2 cups celery, chopped
  • 2 cups parsnips, chopped
  • 1 cup yellow onion, chopped
  • 1 TBSP fresh rosemary, chopped
  • 1 TBSP fresh thyme, chopped
  • 1 TBSP fresh sage, chopped
  • 1/2 cup olive oil
  • 1/3 cup dry white wine


  1. Place the roast in the insert of a
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