Dairy Free French Country Pot Roast

Total time4 hr

Prep time25 min

Cook time3 hr 35 min

4.9

(30)

Rich, slow-braised pot roast is one of those deeply satisfying meals that feels like it belongs on a farmhouse table in Provence — and this version delivers every bit of that comfort without a drop of dairy. The chuck roast gets rubbed with turmeric and ginger before being seared in coconut oil until a serious dark crust forms, building the kind of layered flavor that makes the whole kitchen smell incredible. What really sets the braising liquid apart is the combination of pomegranate juice, apple cider vinegar, bone broth, and a touch of honey — it's tangy, subtly sweet, and deeply savory all at once, with fresh thyme and rosemary rounding everything out. Carrots, parsnips, and celery braise alongside the meat for hours, soaking up all that gorgeous liquid until they're meltingly tender. Traditional pot roast recipes sometimes sneak in butter or cream-based sauces, but here coconut oil and coconut aminos do all the heavy lifting, keeping the dish completely free of dairy while still producing a glossy, flavor-packed pan sauce. After three-plus hours in the oven, the beef shreds apart at the touch of a fork and practically falls into the braising liquid. Spoon everything into shallow bowls, scatter some fresh parsley on top, and you've got a showstopper dinner that nobody will believe is as simple as it is.

About Fig

Fig is a food discovery app that helps you find foods and recipes that fit your dietary needs. Whether you have food allergies, intolerances, or follow a specific diet, Fig makes it easy to eat with confidence.

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.

Want the full recipe?

Create a Fig account for step-by-step instructions, access to our full recipe library, and more!