Brazil Nut Free French Country Pot Roast
Few things hit harder on a cold evening than a slow-braised chuck roast that's been coaxed into fork-tender, fall-apart perfection over several hours in the oven. This one leans into bold, layered flavors — a turmeric and ginger rub gives the beef a warm, earthy crust before it even hits the pot, and a braising liquid built from pomegranate juice, bone broth, apple cider vinegar, and honey creates something deeply savory with just a hint of brightness. The carrots, parsnips, and celery soak up all of that richness as they braise alongside the meat, turning into soft, flavorful bites that are just as satisfying as the roast itself. Every ingredient here is naturally free from tree nuts of any kind, so there's no need to scrutinize labels or worry about hidden allergens sneaking into your Sunday dinner. The coconut oil and coconut aminos do all the heavy lifting in terms of fat and umami without introducing any nut-based ingredients. A final scatter of fresh parsley over the platter keeps things looking as good as they smell. This is the kind of deeply comforting, crowd-pleasing meal that earns a permanent spot in your cold-weather rotation.
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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
- 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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