Chicken Free French Country Pot Roast
This is the kind of slow-braised, deeply satisfying meal that makes the whole house smell incredible on a cold afternoon. A well-marbled beef chuck roast gets rubbed with turmeric and ginger before being seared to a dark, caramelous crust in a Dutch oven — that step alone builds enormous flavor before the oven even turns on. The braising liquid is genuinely special: pomegranate juice and apple cider vinegar bring a bright, tangy backbone, while bone broth, coconut aminos, and a touch of honey round everything out into something rich and complex. Carrots, parsnips, and celery braise right alongside the meat, soaking up all those herby, savory juices from the thyme, rosemary, and bay leaves. After a few hours at low heat, the roast shreds effortlessly and the vegetables are meltingly tender — the kind of texture you just can't rush. Because every ingredient here is straightforwardly beef- and vegetable-based, there's no need to scan labels or swap anything out to keep this completely free of poultry. Spoon the braising liquid generously over the top and finish with a handful of fresh parsley for a dish that looks as impressive as it tastes.
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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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