Pot Au Feu

Servings and Timing

  • For 4 Person(s)
  • Although 3 hours cook time, little prep.


  •  4 lbs. Beef Chuck Roast·      
  •  4 Quarts Beef Broth·       
  • 3 sprigs Parsley·      
  •  1  BayLeaf·      
  •  6 whole Peppercorns·     
  •   6 whole cloves·      
  •  2 chopped onions·      
  •  2 medium, quartered Turnips·       
  • 1 stalk, 3″ lengths Celery·      
  • ½ lb. Carrots, peeled, 3·       
  •  to taste salt


1. Place meat in a large stockpot. Cover with broth. Add parsley, thyme, bayleaf, peppercorns and cloves (can be tied into a cheesecloth to make later removal easier). If your broth is unsalted, add approximately 1 tsp salt.2.    

  2. Cook until meat is very tender, about 3 hours at 300 degrees F/ 150 degrees C     

 3. Add onions 30 minutes before meat is done. Add celery, turnips and carrots about 15 minutes before meat is done. Remove herbs and spices.      

4. Cut meat into serving size pieces and place in a bowl. Cover with broth and cooked vegetable to serve. 

Recipe notes

Source: Dr Natasha Campbell-McBride, Internal Bliss. 

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