AIP Friendly French Country Pot Roast
Slow-braised chuck roast is the kind of deeply satisfying, pull-apart comfort food that feels like it should be off-limits when you're navigating a strict elimination protocol — but this one is built entirely from compliant ingredients without sacrificing an ounce of flavor. The roast gets rubbed with turmeric and ginger before being seared in coconut oil, building a gorgeous crust that sets the stage for everything that follows. The braising liquid is where things get really interesting: pomegranate juice, bone broth, coconut aminos, and a touch of honey create a rich, slightly tangy sauce that's completely free of nightshades, grains, or dairy. Carrots, parsnips, and celery braise alongside the meat for hours, soaking up all that savory depth until they're meltingly tender. Fresh thyme, rosemary, and bay leaves do the heavy lifting on aromatics, so you never feel like you're missing the usual pantry shortcuts. After three-plus hours in a low oven, the roast shreds effortlessly and the braising liquid doubles as a glossy, spoonable sauce. This recipe serves 6, making it a smart choice for batch cooking or a weekend dinner that carries you through the week.
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Learn more →Ingredients
6 servings
For the roast
- 3 lb beef chuck roast
- 1 ½ tsp fine sea salt, divided
- 1 tsp ground turmeric
- ¼ tsp ground ginger
- 2 tbsp coconut oil
- 1 medium yellow onion, cut into 1-inch wedges
- 4 cloves garlic, smashed
- 3 medium carrots, cut into 2-inch pieces
- 2 medium parsnips, cut into 2-inch pieces
- 2 stalks celery, cut into 2-inch pieces
For the braising liquid
- ½ cup pomegranate juice
- 2 tbsp apple cider vinegar
- 2 cups bone broth
- 1 tbsp coconut aminos
- 1 tbsp honey
Ingredient noteAIP restricts added sweeteners, but small occasional amounts of unrefined honey are accepted on the protocol; the ~1/2 teaspoon per serving here likely stays within that limited allowance. If you prefer to always avoid honey, please tap it and change its rating to Red.
- 4 sprigs fresh thyme
- 2 sprigs fresh rosemary
- 2 dried bay leaves
For serving
- 2 tbsp fresh flat-leaf parsley, roughly chopped (optional)
Instructions
- 1
Preheat the oven to 325°F (165°C). Pat the chuck roast thoroughly dry with paper towels. In a small bowl, combine 1 tsp of the salt, the turmeric, and the ginger, then rub the mixture evenly over all sides of the roast.
- 2
Heat the coconut 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.
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