Eggless French Country Pot Roast

Total time4 hr

Prep time25 min

Cook time3 hr 35 min

4.9

(30)

Slow-braised and deeply satisfying, this French country-style pot roast is the kind of meal that fills the whole house with an aroma that makes everyone wander into the kitchen. A rub of turmeric and ginger gives the chuck roast a warm, earthy crust before it gets seared to a gorgeous mahogany brown in coconut oil — that step alone builds serious flavor. The braising liquid is where things get truly special: pomegranate juice, apple cider vinegar, bone broth, and a touch of honey create a rich, slightly tangy sauce that the meat slowly drinks up over three-plus hours in the oven. Carrots, parsnips, and celery braise right alongside the roast, turning buttery-tender and soaking up every bit of that fragrant liquid. Since pot roast recipes sometimes call for egg-based thickeners or binders to build body in the sauce, it's worth noting this one achieves its silky depth entirely through the braising process and the natural collagen in the chuck — no eggs needed anywhere. The result is fork-tender, pull-apart beef that's as elegant as it is unfussy, finished with a scatter of fresh parsley and spooned generously into shallow bowls. It's a true crowd-pleaser that happens to work beautifully for anyone cooking without eggs.

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!