Breastfeeding Friendly French Country Pot Roast
Few meals feel as nourishing and deeply satisfying as a slow-braised pot roast, and this one delivers on every level. The chuck roast is rubbed with turmeric and ginger before getting a proper sear, building a rich, caramelized crust that sets the tone for everything that follows. Carrots, parsnips, and celery braise alongside the meat in a braising liquid made from bone broth, pomegranate juice, and a touch of honey — ingredients that are as wholesome as they are flavorful. Bone broth brings a collagen-rich depth that makes the final dish feel genuinely restorative, which is exactly what you want when your body is working hard. The low-and-slow oven braise does most of the heavy lifting, so by the time you pull the lid off, the meat is fork-tender and the vegetables are silky and infused with all those savory, slightly sweet juices. It's the kind of one-pot dinner that feeds a crowd, reheats beautifully, and makes the whole house smell incredible. Finish with a scatter of fresh parsley and spoon that glossy braising liquid generously over everything — it's too good to leave behind.
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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)
Can be omittedflat-leaf parsley
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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